text:
Rich Internet Applications for SLA Research/FlashComm Database Interaction FlashComm

The Flash Communication Server code must be placed in a subfolder of the applications directory. The subfolder should be named AMFPHPChat, and the following code should be placed within a file named main.asc: // AMFPHPChat - Server-side code (main.asc) load ("components.asc"); load ("NetServices.asc"); // application.onAppStart = function (info) { // program name constant application.appName = "AMFPHPChat"; //  trace("In onAppStart"); //  application.confId = 0; //  trace("Begin sharing text"); //  // get the server shared object textchat_so // this shared object is non-persistent and // it handles method invocations between clients // and the application's server-side methods application.AMFPHPChat_so = SharedObject.get("AMFPHPChat_so", false); //  // initialize the history of the text share application.chat = ""; // chat text that the user sees application.chatTS = ""; // chat text that is sent to the database; "TS" = timestamp //  // *************************************************************   // Netservices set-up: This creates a Flash Remoting connection // to the AMFPHP-enabled web server (e.g., Apache) and allows // the .swf to call a function in a PHP script, thereby working // around the crossdomain restrictions imposed on loadVars objects. //  // http://www.amfphp.org for more information on the technology. // *************************************************************  NetServices.setDefaultGatewayUrl("http://DOMAINNAME/cgi-bin/" + application.appName + "/gateway.php"); //  // Then, create the connection object without passing a response object parameter // to the method. The response object will be specified when the component's function // is called via the service object, myService, defined below. SS_AMFPHPChatConnection = NetServices.createGatewayConnection; trace("SS_AMFPHPChatConnection: " + SS_AMFPHPChatConnection); }; // application.onConnect = function(clientObject, username) { // ** ACCEPT THE CONNECTION trace("the Server is connecting... (application.onConnect)"); trace("onConnect - clientObject: " + clientObject); //  // Set the global user name for the UI Components gFrameworkFC.getClientGlobals(clientObject).username = username; //  application.acceptConnection(clientObject, username); }; // // ************************************************************************** application.onConnectAccept = function(clientObject, username) { // requestSID connects to the database and creates a new entry // in the chatText_SID table. SS_AMFPHPService = SS_AMFPHPChatConnection.getService("DBServices", new AMFPHPResult( clientObject ) ); trace("SS_AMFPHPService: " + SS_AMFPHPService); //  startSession = function(aUsername, anotherUsername, aDateTime) { trace("startSession called; aUsername: " + aUsername         + "; anotherUsername: " + anotherUsername          + "; aDateTime: " + aDateTime); //  // Call the service; callback is defined after all // application.{whatever} code has been defined, at  // the end of this script. SS_AMFPHPService.nextSession(aUsername, anotherUsername, aDateTime); _global.startSessionInterval = setInterval(startSessionTO, 1000); }; // saveTextToDB = function { trace("saveTextToDB called"); //  // Call the service // trace("application.SID: " + application.SID + "; application.chatTS: " + application.chatTS); SS_AMFPHPService.saveChatText(application.SID, application.chatTS); _global.saveTextToDBInterval = setInterval(saveChatTextTO, 1000); }; // // this client method allows the researcher interface to call the AMFPHP service // for saving chat text: SS_AMFPHPService.saveChatText(application.SID, application.chatTS) clientObject.saveTextToDB = function { trace("clientObject.saveTextToDB called"); //  saveTextToDB; }; // // this client method (for researcher use only) destroys the session ID information clientObject.destroySession = function { destroySession; } // // this SSAS method is called by CSAS in researcher .SWF destroySession = function { _global.destroySIDInterval = setInterval(destroySIDTO, 1000); trace("SS_AMFPHPService.destroySid"); SS_AMFPHPService.destroySID; }; // trace("Client.ip: " + clientObject.ip); // application.confId++; trace("confId: " + application.confId); // if(application.confId == 1) { SSASDate = new Date; application.startTimeDate = SSASDate; timeString = formatTime(SSASDate); firstLineMsg = "############################" + "### Chat Started (timestamp: " + timeString + ")" + "############################"; application.chat = firstLineMsg; // add text to queue for chat text storage in database application.chatTS = firstLineMsg; application.user01 = username; trace("application.user01: " + application.user01); }; // // make each client's name the user's name clientObject.name = username; // // The following method is invoked by client to signal that it is completely initialized/loaded. // This server-side script then passes any chat text added to the shared object before the // second or third (instructor) participant has connected. // clientObject.ready = function { application.AMFPHPChat_so.send("startChat", application.chat); }; // clientObject.waiting = function { trace("in clientObject.waiting; confId: " + application.confId); //  // ** TODO: need to add another condition here // ** to signal application was never loaded before; // ** property of AMFPHPChat_so? (is it persistent presently?) if(application.confId == 2) { application.user02 = username; trace("application.user01: " + application.user01); trace("application.user02: " + application.user02); startSession(application.user01, application.user02, application.startTimeDate); }; }; // activateClients = function { trace("application.AMFPHPChat_so: " + application.AMFPHPChat_so); application.AMFPHPChat_so.send("enterChat"); }; // // SSAS function to ring all clients' doorbells in response // to one client clicking her "doorbell" button. clientObject.doorbellRing = function { trace("doorbellRing called"); application.AMFPHPChat_so.send("clientRing"); }; // // the client will call this function to get the server to accept // the message, add the user's name to it, and send it back // to all connected clients. clientObject.clientChatMessage = function(plainMSG, color) { trace("clientChatMessage has been called from client (AMFPHPChat_01)"); SSASDate = new Date; timeString = formatTime(SSASDate); //  msg = "" + username + ": " + plainMSG + ""; trace("msg: " + msg); //  msgTS = "(" + timeString + ") " + "" + username + ": " + plainMSG + ""; trace("msgTS: " + msgTS); //  application.chat += msg; application.chatTS += msgTS; trace("application.chat: " + application.chat); trace("application.chatTS: " + application.chatTS); application.AMFPHPChat_so.send("serverChatMessage", msg); saveTextToDB; }; // application.onDisconnect = function(clientObject) { trace("disconnect: " + clientObject.name); //  application.confId--; trace(".confId: "+application.confId); if(application.confId < 1) { application.chat = ""; application.chatTS = ""; }; }; // application.onAppStop = function (info) { trace("In onAppStop"); //  /*   TODO(?): Later versions of the application may include code to write the text from the chat to the database via a Remoting gateway (AMFPHP, at present) when application.onAppStop(info) is called. */ }; // // formatTime(aDate): called within clientObject.clientChatMessage(plainMSG, color), // which is within application.onConnectAccept function formatTime(aDate) { //theHours = "0" + aDate.getHours; //theHours = theHours.substr(theHours.length - 2, theHours.length); //trace("theHours:" + theHours); //  theMinutes = "0" + aDate.getMinutes; theMinutes = theMinutes.substr(theMinutes.length - 2, theMinutes.length); // trace("theMinutes: " + theMinutes); //  theSeconds = "0" + aDate.getSeconds; theSeconds = theSeconds.substr(theSeconds.length - 2, theSeconds.length); // trace("theSeconds: " + theSeconds); //  //timeString = theHours + ":" + theMinutes + ":" + theSeconds; timeString = theMinutes + ":" + theSeconds; trace("timeString: " + timeString); return timeString; }; // TIMEOUT = 2; // TIMEOUT is a constant to set the number of seconds before an AMFPHP call is sent again /** * generic AMFPHPResult object * used by all remoting calls * * NOTE: Response objects for individual remoting calls * are within the "application.{FUNCTION}" code where * AMFPHP services are called **/ AMFPHPResult = function ( client ) { // set the client object this.client = client; }; // /** * startSession wait function: startSessionTOInterval * * called in application.onConnect * within clientObject.PHPSID */ startSessionTOCounter = 0; // startSessionTO = function( client ) { startSessionTOCounter++; // trace("startSessionTOCounter: " + startSessionTOCounter); //  if (startSessionTOCounter > TIMEOUT) { clearInterval (_global.startSessionInterval); startSessionTOCounter = 0; trace("TRYING AGAIN - startSessionTOCounter: " + startSessionTOCounter); startSession(application.user01, application.user02, application.startTimeDate); }; }; // AMFPHPResult.prototype.nextSession_Result = function ( data ) { clearInterval (_global.startSessionInterval); application.SID = data; trace("application.SID: " + application.SID); trace("calling activateClients"); activateClients; }; // /** * saveChatText wait function * * called in application.onDisconnect * within clearSessionID */ saveChatTextTOCounter = 0; // saveChatTextTO = function { saveChatTextTOCounter++; trace("saveChatTextTOCounter: " + saveChatTextTOCounter); //  if (saveChatTextTOCounter > TIMEOUT) { clearInterval (_global.saveTextToDBInterval); saveTextToDB; }; }; // AMFPHPResult.prototype.saveChatText_Result = function ( data ) { clearInterval (_global.saveTextToDBInterval); trace("data: " + data); }; // /** * destroySID wait function * * called in application.onDisconnect * within clearSessionID */ destroySIDTOCounter = 0; // destroySIDTO = function { destroySIDTOCounter++; trace("destroySIDTOCounter: " + destroySIDTOCounter); //  if (destroySIDTOCounter > TIMEOUT) { clearInterval (_global.destroySIDInterval); destroySession; }; }; // AMFPHPResult.prototype.destroySID_Result = function ( data ) { clearInterval (_global.destroySIDInterval); trace("data: " + data); };


text:
Cookbook:Nectarine

The nectarine is a stone fruit related to the plum, cherry, almond, apricot, and peach. Nectarine flesh tastes and feels somewhat like mango flesh, and almost identical to peach flesh. Freestone nectarines have flesh that separates easily from the pit. Cling nectarines have flesh that clings to the pit.

Choose nectarines with a strong and pleasant smell. Nectarines will soften if left around, but will not gain a nice ripe taste and smell. Do not refrigerate nectarines.

Use peach recipes with nectarines.

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

title: Cookbook:Nectarine


text:
Cookbook:Prickly Pear

The prickly pear is a cactus fruit. It is 2 to 4 inches long and shaped like an avocado. Its skin is coarse and thick, not unlike an avocado's and it ranges in color from yellow or orange to magenta or red. Tubercles with small prickly spines can be found on the prickly pear’s skin. This fruit’s flesh, which ranges in color also from yellow to dark red, is sweet and juicy with crunchy seeds throughout. It grows covered with needles like the rest of the cactus. When purchased at the grocery store, these should already have been removed. It's still wise to handle the fruit carefully because some of the smaller nearly-invisible needles can remain on the fruit. The needles can get stuck in bare hands where they create a tiny, aggravating points of pain.

The fruit is firm, with an inedible rind, a watery interior and large, hard black seeds. It has a mild flavor similar to watermelon. It can be eaten raw, or made into jellies and syrups. Prickly pear syrup is available throughout the southwestern United States, and is often used in margaritas. The prickly pear can be diced like pineapple and used as a topping on yogurt or cereal or blended into a smoothie.

title: Cookbook:Prickly Pear


text:
Cookbook:Nopales

Nopales are the flat pads or paddles of the prickly pear cactus. They are treated like a vegetable in cooking.

Characteristics
Nopales are light green, fleshy, and ovular. They are typically covered in spines or thorns, though some "spineless" varieties are cultivated. With a soft but crunchy texture that also becomes a bit sticky (not unlike okra) when cooked, edible cactus tastes similar to a slightly tart green bean, asparagus, or green pepper.

Nopales have a high water content and contain beta carotene, iron, some B vitamins, and are good sources of both vitamin C and calcium.

Seasonality
Nopales are available year-round where they grow with a peak in the mid-spring and the best season from early spring through late fall.

Selection and storage
Where they are native, such as Mexico and the US southwest, nopales can be purchased fresh. Popularity is increasing in the United States, where it can be found at Mexican grocery stores, specialty produce markets, and farmer’s markets. When purchasing fresh, choose small, firm, pale green pads with no wrinkling; younger pads are likely to be more tender. Be sure to avoid limp or dry pads. Very small pads may require more cleaning because their larger proportion of prickers and eyes. Refrigerate for about a week, wrapped tightly in plastic.

Nopales can also be found canned or candied (acitrones), which extends the range of availability.

Preparation
In some places, you can buy de-spined fresh nopales. However, if not, you will need to do so yourself. Use a sharp knife to scrape each flat side of the nopale, moving from the narrow end to the broad end, until you have scraped off all of the "eyes". Then, use a peeler or a knife to pare away the outside edges. Finally, rinse off any sticky fluid, debris, or excess spines. While preparing the nopales, it's a good idea to wear thick gloves or use tongs.

Use
Nopales are popular in Mexico and other Central American countries, parts of Europe, the Middle East, India, North Africa and Australia. It can be eaten raw or cooked. To cook, steam over boiling water for just a few minutes (if cooked too long they will lose their crunchy texture). Alternatively, cut and sauté in butter or oil for a few minutes. It can be added to scrambled eggs and omelets, or diced fresh and added to tortillas. It can also be substituted for any cooked green in most dishes. The pads can be served as a side dish or cooled and used in salads. They taste especially good with Mexican recipes that include tomatoes, hot peppers and fresh corn.

title: Cookbook:Nopales


text:
Wikibooks:Babel

This page explains the template, which is a framework for displaying the language abilities of users on their user page. This helps with communication by listing which languages, and how much of each, users can understand.

To find someone who speaks a particular language, see users by language, and follow the links. For the most part, the two and three letter codes are taken from ISO 639, but see the list below for a comprehensive guide.

Usage
Copy and paste the example code above, and replace "fr" with the desired language's code (see the list below) and "N" with one of the following characters representing your fluency level:

Customizing the format
It is possible to customize the behavior and appearance of the template with the following override parameters (for example, ).

Using with userboxes
You can use top and bottom templates to group the user language template(s) and other userboxes together. Format:

Languages supported
The languages supported by the template are listed alphabetically by their ISO 639 code.

ca:Viquillibres:Babel da:Wikibooks:Babel de:Wikibooks:Babel fr:Modèle:Boîte Babel it:Wikibooks:Babel Segítség/Bábel ja:Wikibooks:バベル pt:Wikibooks:Babel tr:Vikikitap:Babil

title: Wikibooks:Babel


text: Category:User en

title: Category:User en


text: Template:User en-3

title: Template:User en-3


text: Template:User en

title: Template:User en


text: Template:User en-1

title: Template:User en-1


text: Template:User en-2

title: Template:User en-2


text: Template:User fr

title: Template:User fr


text: Template:User fr-1

title: Template:User fr-1


text: Template:User fr-2

title: Template:User fr-2


text:
Talk:Cantonese

Cantonese Romanization
Seeing how I am the first big contributor to this wikibook, I felt I had to make a decision about the romanization system (otherwise no one could begin editing the lessons!). So I chose Jyutping because it's promted by the Linguistic Society of Hong Kong and aspires to be a standard. Well, I am into writing the first lesson and I am beginning to have regrets:

 * 1) Out of all the Cantonese references I have, not one uses Jyutping.  I have two books bought in Hong Kong just a couple months ago from Greenwood Press (pub. 2004) that use a modified Yale (same as the system used by Matthews and Yip in their 1994 Intermediate Cantonese book).  Another character glossary (first pub. 1987 with another pub. date in 2004) uses the Sidney Lau system.  The Lonely Planet phrasebook uses the author's own creation.  Yet another coursebook uses a mainland Chinese system based on Hanyu Pinyin.  I believe the Foreign Service Institute textbook (published in the 70's) that I had before used the Yale system.
 * 2) Even with good familiarity of the material, I still find this romanization scheme confusing.  It's not intuitive for many English speakers.  For instance the "J" of "Jyutping" is not a "j" sound at all.  It's exactly like the "y" in "yard"!  And so the "yu" sound then?  That's the high front rounded vowel in French "tu".  From a linguists' prespective, Jyutping makes quite a bit of sense but not from the beginners' prespective!  (But I am a linguist and it still drives me nuts!)
 * 3) It has not been adopted as a standard as it was oringinally intended. As the books I have described above show, there has been no big shift (or any at all?) to Jyutping.  From my understanding, Hong Kong universities are currently using the Yale or a modified Yale system for teaching Cantonese to foreigners.  I don't believe that the Hong Kong government has ever declared any official romanization scheme (the one it uses for place names is quite ad-hoc and does not mark tones at all).
 * 4) The tone marks are not the best method for beginners.  Although Jyutping is easy to type because it doesn't require diacritics, I think the mixing of numbers and letters is really awkward for learners in my opinion.  English speakers do not mix numbers inside words and so we have a habit of ignoring numbers as "garbage".  But the numbers are critical because they represent the tones.  The Yale system using tone marks similar to Hanyu Pinyin which I think is much more useful for beginners.  We give a lot more attention to diacritics then numbers mixed into the word.

As someone who loves standards, I am really saddened by this dilemma. I thought that supporting Jyutping would be the "right" thing to do but it seems that it never caught on. Although Yale is slightly more troublesome to type, I think the tradeoff is worth it considering the learner's benefit and how popular it is in other Cantonese learning materials. Hence I'm deciding to go to the modified Yale system used in the two recent Greenwood Publisher books I have. This system is presented in Cantonese: Fundamentals of the language.

Seeing how there is not many other people here yet, I guess I am just talking to myself. However, I do believe the question "Why did you pick X romanization scheme over Y or Z?" is going to come up eventually. And it's plausible with all the different romanization camps out there, this will be a big controversy...so I am posting my reasons now rather than later.

--Alissa 14:35, 22 May 2005 (UTC)

There is a dictionary called Dictionary of Cantonese with Mandarin Phonetic Symbol(广州音字典 普通话对照)， published in 1983 by Canton People Publishing House. I will show some examples how the dictionary describes a word:

堞 die(e为第二声，我吾识打） [dib6碟] 城上如齿状的矮墙. （dib6中的6表示广东音中六中基本声调中的去声，跟“事”或“食”相同）

燃 ran(a为第二声） [yin4言] ... （4为阳平声调，跟“时”相同）

I am not intended to say that this system is suitable to describe Cantonese. I am just telling the existence of this dictionary. It seems that it is useful for people who already known Mandarin to learn Cantonese.

--Cameron Wong 16:40, 15 Aug 2005 (time zone of Beijing)

I have read books that teach Japanese to speak Cantonese, however, I forgot their names. There are a lot textbooks that teach Japanese to speak and to understand cantonese, since there are a lot of Japanese working in Hong Kong. You may found a lot of books in "Sogo" Department store in Hong Kong.

Forget the Jyutping. The key for a good textbook is "easy to learn", so don't stick to only one pronunciation system. If you have listen to Pimsleur's teaching materials, you'll find out that writing the pronunciation only help the reader to remember how they speak the language. The best way to teach pronunciation is to listen.

However, if you have to record the pronunciation into written text, use the one that reader understand.

For instance, in Jyutping, "陳" is represented by "can". It is quite reasonable that English speakers preceive "can" as the first syllable of "Canada" instead of the exact pronunciation of "陳". On the other hand, the pronunciation of "陳" is close the second syllable of English word, "merchant" without the "t" sound.

In addition, Jyutping is too hard for beginners. Personally, I don't think a standardized "Romanization" can help beginners to learn to speak cantonese quickly. Instead, "Romanization" always frightten beginners in their first language class.

Using "association" is more effective in "learning to speak" as well as "learning to listen". It is an alternative to represent the pronunciation of a word is to associate it to something readers have learnt before.

For instance, you may represent the pronunciation of "塵" same as that of "陳".

If readers are asked to listen to the word "陳", they will associate two different words, "塵" and "陳".

--Leo Wong 04:11, 22 Sep 2006 (GMT +8)

Contributors Guide
I stumbled upon this book a few weeks ago, and am interested in contributing to it. When I first found it, I noticed that the yet-to-be-created lessons were modeled after the Mandarin WikiBook, but I have noticed that xingmu has added some new content in Lesson 2 as well as updating the "How To Use This Textbook" section. It seems like the information that xingmu has added is pretty well organized as if it is part of a project that is well under development. My question is, would you like others to contribute as stated on your user page, or do you have a pretty good plan for where this book is going? I am by no means a linguist, but I have studied Cantonese for a few years and am interested in helping develop a good resource for learners. Let me know if there is anything specific you would like me to add, or if there are things you are already working on (so I know what not to add). If you would like others to help contribute, it would be good to create a contributor's guide. Thank you! I hope I can help out with this project. --Rtaggart 21:14, 30 October 2006 (UTC)

 * I added on a Contributor's Guide to the main page, adapting it from the Mandarin version, excising the sections that don't apply to the Cantonese Wikibook. It mostly covers multimedia contributions (stroke order images, sound clips), so if you have anything else to add about regular contributions, feel free.

 * Rtaggart, as for reservations about contributing, leave those behind. With the activity levels of most Wikibooks, an excess of content does not ever seem to be a problem. If you're concerned that effort may be lost through duplication or by a later change in book direction, then put your first efforts into fleshing out the plan. I'd say not to worry though. Grammar explanations and the like can easily be moved and reshuffled if the book structure needs to change. — Everlong 04:33, 24 December 2006 (UTC)

Origin of this book
Did I oversee the reference from where this book was taken ? If the reference is not missing on the frontpage, then sorry and please forget the following part.

If there is no reference, I do not consider it good style not to tell where this book is taken from:

http://www.fsi-language-courses.com/Cantonese.aspx

Foreign Service Institute Washington USA 1970

title: Talk:Cantonese


text:
User talk:Poiuyt Man~enwikibooks

Thanks for adding the categories for AA SF Tactics. I didn't even know they existed.

Canscorch 12:09, 5 May 2005 (UTC)

SimCity
I've expanded the page on SimCity quite dramatically, and given that you have contributed to it in the past, I'm wondering if you have any comments, suggestions, or anything else to contribute to it? AmishThrasher 15:48, 23 September 2005 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Poiuyt Man. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Poiuyt Man~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:37, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:23, 19 April 2015 (UTC)

title: User talk:Poiuyt Man~enwikibooks


text:
Cookbook:Rambutan

The rambutan is a tropical fruit from Thailand and Malaysia.

It is closely related to several other edible tropical fruits including the lychee, longan, and mamoncillo

title: Cookbook:Rambutan


text:
Physics with Calculus/Introduction/For Engineers

 * "Mathematics is the mortar of the bricks of Physics. Engineering is the house they build" - Unknown

Physics, especially calculus-based physics, is integral to the solving of engineering problems. Without understanding the relationships between current and voltage, electrical engineers are unable to solve problems to do with power. Civil engineers use density and volume to find the weight of an object. Mechanical engineers rely heavily on dynamics in everything they do, which in turn is deeply rooted in differential equations and parameterization.

There are many more examples of the use of physics in the world of engineering, and we can then think of engineering as a mix between applied physics and applied mathematics.

The text will try to provide an application to real world problems within the context of engineering, from a calculus-based approach. The mathematics of engineering will be referred to in parts, and it is expected that those engineering students who are readers of the book have at least a basic grasp of both calculus and simple algebra.


text:
Cookbook:Passion Fruit

Passion fruit is a goop-filled tropical fruit. You're actually supposed to eat the seedy goop and throw away the outer part, not the other way around. The other strange thing is that wrinkled dehydrated-looking ones are considered best.

The seeds are edible so you can eat the orange goop straight from the shell. Passion fruit is more commonly sieved and its highly aromatic pulp and juice are used as a flavoring for beverages and sauces. The pulp has an intense aromatic flavor, while the texture is jelly-like and watery. The flavor is likened to guava. Native to Brazil, passion fruits are grown in Hawaii, Florida, and California. These crops, along with imports from New Zealand, keep passion fruit on the market all year.

Selection
Choose large, heavy, firm fruit. When ripe, it has wrinkled, dimpled, and often deep purple skin. Some fruit, particularly that of Hawaii, is yellow when ripe. Skin is old-looking, but does not mean the fruit is rotten. Mold does not affect quality and can be wiped off. Fruit color is green when they are immature, changing to shades of purple, red or yellow as they ripen. Leave at room temperature to ripen. The skin will wrinkle, but the fruit will not soften much. Once ripe, store in the refrigerator up to 1 week.

Preparation
Passion Fruit is generally eaten fresh but may be cooked for use in sauces and fillings. Begin by cutting the fruit in half and scooping out the fleshy pulp with a spoon. Spoon the pulp over ice cream or other soft fruits. The pulp makes a delicious jam or jelly and the seeds add a unique crunchy texture. To remove seeds: Strain in a non-aluminum sieve, or use cheesecloth, squeezing to extract the juice.

title: Cookbook:Passion Fruit


text:
User:Mkbnett~enwikibooks

this seems like the best place to spread knowledge - but we need to make it a 'real life' community, too - forming learning groups & in-person teaching of this very same material.

god-damn, this is beautiful.

heh, your friend, 'matt!

title: User:Mkbnett~enwikibooks


text:
User talk:Mkbnett~enwikibooks

i'm not sure what's supposed to be here at all, so if anybody comes across this, please let me know.

 * D

'matt!

 * Probably you figured it out already... it makes the alert at the top of pages you view. This is where people leave messages for you. Use ~ at the end of a message to sign your name. AlbertCahalan 20:02, 5 May 2005 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Mkbnett. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Mkbnett~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:31, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:15, 19 April 2015 (UTC)

title: User talk:Mkbnett~enwikibooks


text:
User:Begebies~enwikibooks

Sorry, nothing yet.

title: User:Begebies~enwikibooks


text:
User talk:Begebies~enwikibooks

Feel free to leave me a message!

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Begebies. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Begebies~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 22:58, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 04:37, 19 April 2015 (UTC)

title: User talk:Begebies~enwikibooks


text:
Calculus/Integration/Exercises

Integration of Polynomials
Evaluate the following:

Indefinite Integration
Find the general antiderivative of the following:

Integration by Substitution
Find the anti-derivative or compute the integral depending on whether the integral is indefinite or definite.

title: Calculus/Integration/Exercises


text:
Calculus/Integration/Solutions

Integration of Polynomials
Evaluate the following:

Indefinite Integration
Find the general antiderivative of the following:

Integration by Substitution
Find the anti-derivative or compute the integral depending on whether the integral is indefinite or definite.

title: Calculus/Integration/Solutions


text:
Cookbook:Tangerine

| Citrus

The tangerine is a citrus fruit. It's similar to an orange, but generally smaller and sweeter. Usually the skin is easy to peel off.

Recipes

 * Tangerine Jelly

title: Cookbook:Tangerine


text:
User talk:212.58.199.220

some thing wrong from this ip address

title: User talk:212.58.199.220


text:
Cookbook:Longan

The longan is a sweet, aromatic fruit common in Chinese cuisine. It is often eaten raw or added to drinks.

title: Cookbook:Longan


text:
Cookbook:Lychee

The lychee is a fruit. The fruit is usually eaten fresh. Don't eat the pit.

title: Cookbook:Lychee


text:
Serial Programming/USB

What is USB?
USB stands for "Universal Serial Bus". It is an industry standard developed in the mid-1990s that defines the cables, connectors and communications protocols used in a bus for connection, communication, and power supply between computers and electronic devices. USB was intended to standardize the connection of computer peripherals (including keyboards, pointing devices, digital cameras, printers, portable media players, disk drives and network adapters) to personal computers, both to communicate and to supply electric power. It has also become commonplace on other devices, such as smartphones, PDAs and video game consoles. USB has effectively replaced a variety of earlier interfaces, such as serial and parallel ports.

USB flash drives are memory devices that are inserted and powered by USB ports. They store information and data that needs to be easily accessed. These devices are portable and convenient for people on the go. USB ports are a common necessity for students as well as business employees or personnel. In addition to convenience, they range in storage capacities from 1GB to 64 GB, so end users are able to store as much information as small computers.

USB connects several devices to a host controller through a chain of hubs. In USB terminology, devices are referred to as functions, because each individual physical device may actually host several functions, such as a webcam with a built-in microphone. The hubs are special-purpose devices that are not officially considered functions. There always exists one hub known as the root hub, which is attached directly to the host controller.

These devices/functions (and hubs) have associated pipes (logical channels). The pipes are synonymous to byte streams such as in the pipelines of Unix. Pipes are connections from the host controller to a logical entity on the device named an endpoint. The term endpoint is also occasionally used to refer to the entire pipe.

These endpoints (and their respective pipes) are numbered 0-15 in each direction, so a device/function can have up to 32 active pipes, 16 into the host controller and 16 out of the controller.

Each endpoint can transfer data in one direction only, either into or out of the device/function, so each pipe is uni-directional. Endpoint 0 is however reserved for the bus management in both directions and thus takes up two of the 32 endpoints — all USB devices are required to implement endpoint 0, so there is always an inward and an outward pipe numbered 0 on any given device.

In these pipes, data is transferred in packets of varying length. Each pipe has a maximum packet length, typically $$2^n$$ bytes, so a USB packet will often contain something on the order of 8, 16, 32, 64, 128, 256 up to 512 bytes.

The pipes are also divided into four different categories by way of their transfer type:

 * control transfers - typically used for short, simple commands to the device, and a status response, used e.g. by the bus control pipe number 0
 * isochronous transfers - at some guaranteed speed (often but not necessarily as fast as possible) but with possible data loss, e.g. realtime audio or video
 * interrupt transfers - devices that need guaranteed quick responses (bounded latency), e.g. pointing devices and keyboards
 * bulk transfers - large sporadic transfers using all remaining available bandwidth (but with no guarantees on throughput or latency), e.g. file transfers

When a device (function) or hub is attached to the host controller through any hub on the bus, it is given a unique 7 bit address on the bus by the host controller.

The host controller then polls the bus for traffic, usually in a round-robin fashion, so no device can transfer any data on the bus without explicit request from the host controller. The interrupt transfers on corresponding endpoints do not actually interrupt any traffic on the bus: they are just scheduled to be queried more often and in between any other large transfers, thus "interrupt traffic" on a USB bus is really only high-priority traffic.

To access an endpoint, a hierarchical configuration must be obtained. The device connected to the bus has one (and only one) device descriptor which in turn has one or more configuration descriptors. These configurations often correspond to states, e.g. active vs. low power mode. Each configuration descriptor in turn has one or more interface descriptors, which describe certain aspects of the device, so that it may be used for different purposes: for example, a camera may have both audio and video interfaces. These interface descriptors in turn have one default interface setting and possibly more alternate interface settings which in turn have endpoint descriptors, as outlined above. An endpoint may however be reused among several interfaces and alternate interface settings.

Host controllers

The hardware that contains the host controller and the root hub has an interface geared toward the programmer which is called Host Controller Device (HCD) and is defined by the hardware implementer. In practice, these are hardware registers (ports) in the computer.

At version 1.0 and 1.1 there were two competing HCD implementations. Compaq's Open Host Controller Interface (OHCI) was adopted as the standard by the USB-IF. However, Intel subsequently created a specification they called the Universal Host Controller Interface (UHCI) and insisted other implementers pay to license and implement UHCI. VIA Technologies licensed the UHCI standard from Intel; all other chipset implementers use OHCI. The main difference between OHCI and UHCI is the fact that UHCI is more software-driven than OHCI is, making UHCI slightly more processor-intensive but cheaper to implement. The dueling implementations forced operating system vendors and hardware vendors to develop and test on both implementations which increased cost. During the design phase of USB 2.0 the USB-IF insisted on only one implementation. The USB 2.0 HCD implementation is called the Extended Host Controller Interface (EHCI). Only EHCI can support hi-speed transfers. Each EHCI controller contains four virtual HCD implementations to support Full Speed and Low Speed devices. The virtual HCD on Intel and VIA EHCI controllers are UHCI. All other vendors use virtual OHCI controllers.

Class Codes
The device descriptor of a USB device has a signature that tells what kind of device has been attached to the bus. This signature consists of class code, subclass code and protocol fields. Together, these identify what operating system driver should be used to communicate with the device. Additionally, each USB device interface descriptor contains the same signature fields. The interface signature allows multiple operating system drivers to simultaneously communicate with a single USB device (for example USB device with audio and video interfaces) and they also allow multiple instances of the same driver to communicate with separate interfaces of the same USB device (for example USB ethernet adapter with multiple ethernet ports)

Devices that attach to the bus can be full-custom devices requiring a full-custom device driver to be used, or may belong to a device class. These classes define an expected behavior in terms of device and interface descriptors so that the same device driver may be used for any device that claims to be a member of a certain class. An operating system is supposed to implement all device classes so as to provide generic drivers for any USB device.

Device class codes are decided upon by the Device Working Group of the USB Implementers Forum. If the class applies to the entire device, the class code is assigned to the bDeviceClass field of the device descriptor, and if it is to be set for a single interface on a device, it is assigned to the bInterfaceClass field of the interface descriptor. It is also possible that multiple interfaces of the device are grouped by using an Interface Association Descriptor, in which case the class code is assigned to bFunctionClass fields of the descriptor. Class code is a single byte, so a maximum of 254 different device classes are possible (values 0x00 and 0xFF are reserved). If bDeviceClass is set to 0x00, the operating system will look at bFunctionClass for Interface Association Descriptors and bInterfaceClass for each interface to determine the device class. Each class also optionally supports a SubClass and Protocol subdefinition. These can be used as the main device classes are continuously revised.

The most used class codes (grouped by assigned class ID) are:

 * 0x00 - Unspecified Class (Device Descriptor) : The USB device has no assigned class code. The class codes of the device interface descriptors should be used to identify which drivers are supported by the device.
 * 0x01 - Audio Class (Interface Descriptor) : The interface follows USB audio device class specification. This class code is used by sound card-like devices.
 * 0x02 - CDC / Communication Device Class (Device or Interface Descriptor) : USB communications device class ("CDC"), used for modems, network cards, ISDN connections, Fax.
 * 0x03 - HID Class / Human Interface Device Class (Interface Descriptor) :USB human interface device class ("HID"), keyboards, mice, etc.
 * 0x05 - Physical Device Class (Interface Descriptor) : ?
 * 0x06 - Still Imaging Class (Interface Descriptor) : Still image capture device class, identical to the Picture Transfer Protocol as used across USB
 * 0x07 - Printer Class (Interface Descriptor) : USB printer device class, printer-like devices.
 * 0x08 - Mass Storage Class (Interface Descriptor) : USB mass storage device class used for flash drives, portable hard drives, memory card readers, digital cameras, digital audio players etc. This device class presents the device as a block device (almost always used to store a file system).
 * 0x09 - Hub (Device Descriptor) : USB hubs.
 * 0x0A - CDC Data / Communication Device Class Data (Interface Descriptor) : CDC-Data (Communications Class Device).
 * 0x0B - Smart Card Class (Interface Descriptor) : Smart card readers.
 * 0x0D - Content Security Class (Interface Descriptor) : Content Security.
 * 0x0E - Video Class (Interface Descriptor) : USB video device class, webcam-like devices, motion image capture devices.
 * 0xDC - Diagnostics Device Class (Device or Interface Descriptor) : Class for diagnostics devices. This class has a single subclass for USB 2.0 compliance testing devices.
 * 0xE0 - Wireless Controller Class (Device or Interface Descriptor) : Wireless controllers, for example Bluetooth dongles. This class code is usually used only in interface descriptors, only bluetooth subclass allows use in device descriptors.
 * 0xEF - Miscellaneous Class (Device or Interface Descriptor) : ?
 * 0xFE - Application Specific Class (Interface Descriptor) : ?
 * 0xFF - Vendor Specific Class (Device or Interface Descriptor) : Custom device class - used to establish that a device or interface does not support any standard device class and requires custom drivers.

USB signaling

Mnemonic: Victor Dashes Across Ground-Zero (Vbus, - , + , GND , Shield/Blank)

USB signals are transmitted on a twisted pair of data cables, labeled D+ and D−. These collectively use half-duplex differential signaling to combat the effects of electromagnetic noise on longer lines. D+ and D− usually operate together; they are not separate simplex connections. Transmitted signal levels are 0.0–0.3 volts for low and 2.8–3.6 volts for high.

Transfer modes
USB supports four transfer modes:
 * Control
 * Interrupt
 * Bulk
 * Isochronous

Transfer speed
USB supports three data rates:

 * A Low Speed rate of up to 1.5 Mbit/s (187.5 kB/s) that is mostly used for Human Interface Devices (HID) such as keyboards, mice, and joysticks.
 * A Full Speed rate of up to 12 Mbit/s (1.5 [MB/s). Full Speed was the fastest rate before the USB 2.0 specification and many devices fall back to Full Speed. Full Speed devices divide the USB bandwidth between them in a first-come first-served basis and it is not uncommon to run out of bandwidth with several isochronous devices. All USB Hubs support Full Speed.
 * A Hi-Speed rate of up to 480 Mbit/s (60 MB/s).

Hubs, even Hi-Speed hubs, serving a number of non-hi-speed devices, are likely to divide up a total bandwidth of 12 Mbit/s for such devices, which will slow them down unless the hub has transaction translator for each port.

Though Hi-Speed devices are commonly referred to as "USB 2.0" and advertised as "up to 480 Mbit/s", not all USB 2.0 devices are Hi-Speed. Hi-speed devices typically only operate at half of the full theoretical (60 MB/s) data throughput rate. The maximum rate currently (2006) attained with real devices is about half, 30 MB/s. Most hi-speed USB devices typically operate at much slower speeds, often about 3 MB/s overall, sometimes up to 10-20 MB/s. The USB-IF certifies devices and provides licenses to use special marketing logos for either "Basic-Speed" (low and full) or Hi-Speed after passing a compliance test and paying a licensing fee. All devices are tested according to the latest spec, so recently-compliant Low Speed devices are also 2.0.

Hi-Speed devices are intended to fall back to the slower data rate of Full Speed when plugged into a Full Speed hub. Hi-Speed hubs have a special function called the Transaction Translator that segregates Full Speed and Low Speed bus traffic from Hi-Speed traffic. The Transaction Translator in a Hi-Speed hub (or possibly each port depending on the electrical design) will function as a completely separate Full Speed bus to Full Speed and Low Speed devices attached to it. This segregation is for bandwidth only; bus rules about power and hub depth still apply.

A hub will have one or more Transaction Translators and there is no standard way to determine the number of transaction translators a hub may have. All low and full speed devices connected to one transaction translator will share the low/full speed bandwidth. This means that hubs can have dramatically different performance depending upon the number of transaction translators and the devices plugged into their ports. e.g. a hi-speed 7 port hub with only 1 transaction translator with 7 low/full speed devices plugged in, will act no differently than a USB 1.1 hub and all devices compete for the same low/full speed bandwidth. If the hub were to have a transaction translator for each of the seven ports, then each device would have all the full/low speed bandwidth available to it and would only compete for the hi-speed bandwidth, which is much greater.

Data encoding
The USB standard uses the NRZI system to encode data, and uses bit stuffing for logic 1 transmission six bits long (put logic 0 after six bits of logic 1; the receiver ignores a 0 following six logic 1). Moreover, receiving a block of seven consecutive bits of logic 1 will be signaled as a bit stuffing error at the receiver. The NRZI (non-return to zero, inverted) encoding method does not change the signal for transmission of a logic 1, but it inverts the signal level for transmission of each logic 0.

Mini-USB signaling

Most of the pins of a Mini-USB connector are the same as those in a standard USB connector, except pin 4. Pin 4 is called "ID" and, in the Mini-A plug, is connected to ground, but in the Mini-B plug it is not connected. This causes a device supporting USB On-The-Go (with a Mini-AB socket) to initially act as host when connected to a USB Mini-A plug (the "A" end of a Mini-A– Mini-B cable). The Mini-A connector also has an additional piece of plastic inside to prevent insertion into a slave-only (B-only) device.

Connector types
There are several types of USB connectors, and some have been added as the specification has progressed. From the original USB specification:

 * Standard-A plug
 * Standard-A receptacle
 * Standard-B plug
 * Standard-B receptacle

Added in the first engineering change noticed to the USB 2.0 specification:

 * Mini-B plug
 * Mini-B receptacle

Added in the Universal Serial Bus Micro-USB Cables and Connectors Specification:

 * Micro-A plug (white)
 * Micro-AB receptacle (gray)
 * Micro-B plug (black)
 * Micro-B receptacle (black)

Adapters, also from the Universal Serial Bus Micro-USB Cables and Connectors Specification (Note that no other adapters are allowed.):

 * Standard-A receptacle to Micro-A plug

 * "Micro-series USB technology will replace Mini-series USB in OTG products" "Beaverton, OR, 2007-01-04 -- The USB Implementers Forum, Inc. (USB-IF) today announced the completion of the Micro-USB specification, a new connector technology that will replace many of the Mini-series plugs and receptacles currently used in portable products." The Micro-USB plug is rated for 10,000 connect-disconnect cycles. It is about half the height of the mini-USB connector in widespread use today but features a similar width.

Cables and connectors

Cables have only plugs, and hosts and devices have only receptacles. Hosts have type-A receptacles; devices, if they have receptacles, have type-B. Type-A plugs only mate with type-A receptacles, and type-B with type-B.

The On-the-Go supplement allows a product to be either host or device, with a Micro-AB receptacle that accepts either a Micro-A plug or a Micro-B plug. Micro-A, Micro-B, and Micro-AB connectors are identified easily by color. The plastic inside Micro-A plugs and receptacles is always white, that in Micro-B connectors black, and that in Micro-AB receptacles grey.

There is a limited set of cables allowed by the USB specification. Cables fall into two categories — "detachable" and "captive". All allowed USB cables have one type-A plug, either Standard-A or Micro-A. The other end of a "captive" cable is either not removable or it has a custom connector on the device end. If the cable is "detachable", the other end of the cable must have a type-B plug. There also exists a special adapter cable that has micro-A plug and standard-A receptacle.

Captive USB cable types:

 * Standard-A plug to device. This cable may have a custom connector on the device end.
 * Micro-A plug to device. This cable is not intended to be removed by the end user of the device.

Detachable USB cable types:

 * Standard-A plug to Standard-B plug. This is the most popular cable for connecting USB devices to host.
 * Standard-A plug to Mini-B plug. Used to connect older mobile devices to host.
 * Standard-A plug to Micro-B plug. Used to connect newer mobile devices to host.
 * Micro-A plug to Micro-B plug. Used to connect mobile devices to each other.
 * Micro-A plug to Standard-A receptacle. This is a special adapter cable that is allowed to be at most 150 mm long. It is needed in order to allow mobile devices to act as USB hosts for devices which are not using Micro-USB connectors.

Any cable with a receptacle (except the special case above) or with two "A" or two "B" connectors is, by definition, not USB. However, many cable manufacturers make and sell USB-compatible (yet not strictly conforming) extension cables with a Standard-A plug on one end and Standard-A receptacle on the other end. Note that these non-conforming extension cables should not be mixed with conforming cables that contain a small bus-powered hub. Cables with two type A or even two type B plugs are available from more specialist suppliers.

Note that only "full-speed" and "hi-speed" devices use detachable cables. Compliant "Low-speed" devices only use captive cables, because the low-speed specification does not allow for the electrical characteristics of standard detachable USB cables.

The Mini-B, Micro-A, Micro-B, and Micro-AB connectors are used for smaller devices such as PDAs, mobile phones or digital cameras. The Standard-A plug is approximately 4 by 12 mm, the Standard-B approximately 7 by 8 mm, and the Micro-A and Micro-B plugs approximately 2 by 7 mm.

The connectors which the USB committee specified were designed to support a number of USB's underlying goals, and to reflect lessons learned from the varied menagerie of connectors then in service. In particular:

 * The connectors are designed to be robust. Many previous connector designs were fragile, with pins or other delicate components prone to bending or breaking, even with the application of only very modest force. The electrical contacts in a USB connector are protected by an adjacent plastic tongue, and the entire connecting assembly is further protected by an enclosing metal sheath. As a result USB connectors can safely be handled, inserted, and removed, even by a small child. The encasing sheath and the tough moulded plug body mean that a connector can be dropped, stepped upon, even crushed or struck, all without damage; a considerable degree of force is needed to significantly damage a USB connector.
 * It is difficult to incorrectly attach a USB connector. Connectors cannot be plugged-in upside down, and it is clear from the appearance and kinesthetic sensation of making a connection when the plug and socket are correctly mated. However, it is not obvious at a glance to the inexperienced user (or to a user without sight of the installation) which way round a connector goes, so it is often necessary to try both ways.
 * The connectors are particularly cheap to manufacture.
 * The connectors enforce the directed topology of a USB network. USB does not support cyclical networks, so the connectors from incompatible USB devices are themselves incompatible. Unlike other communications systems (e.g. RJ-45 cabling) gender-changers are almost never used, making it difficult to create a cyclic USB network.
 * A moderate insertion/removal force is specified. USB cables and small USB devices are held in place by the gripping force from the receptacle (without the need for the screws, clips, or thumbturns other connectors require). The force needed to make or break a connection is modest, allowing connections to be made in awkward circumstances or by those with motor disabilities.
 * The connector construction always ensures that the external sheath on the plug contacts with its counterpart in the receptacle before the four connectors within are connected. This sheath is typically connected to the system ground, allowing otherwise damaging static charges to be safely discharged by this route (rather than via delicate electronic components). This means of enclosure also means that there is a (moderate) degree of protection from electromagnetic interference afforded to the USB signal while it travels through the mated connector pair (this is the only location when the otherwise twisted data pair must travel a distance in parallel). In addition, the power and common connections are made after the system ground but before the data connections. This type of staged make-break timing allows for safe hot-swapping and has long been common practice in the design of connectors in the aerospace industry.
 * The USB standard specifies relatively low tolerances for compliant USB connectors, intending to minimize incompatibilities in connectors produced by different vendors (a goal that has been very successfully achieved). Unlike most other connector standards, the USB spec also defines limits to the size of a connecting device in the area around its plug. This was done to avoid circumstances where a device complied with the connector specification but its large size blocked adjacent ports. Compliant devices must either fit within the size restrictions or support a compliant extension cable which does.

However, the physical layer is changed in some examples. For example, the IBM UltraPort is a proprietary USB connector located on the top of IBM's laptop LCDs. It uses a different mechanical connector while preserving the USB signaling and protocol. Other manufacturers of small items also developed their own small form factor connector, and a wide variety of these have appeared. For specification purposes, these devices were treated as having a captive cable.

An extension to USB called USB On-The-Go allows a single port to act as either a host or a device - chosen by which end of the cable plugs into the socket on the unit. Even after the cable is hooked up and the units are talking, the two units may "swap" ends under program control. This facility targets units such as PDAs where the USB link might connect to a PC's host port as a device in one instance, yet connect as a host itself to a keyboard and mouse device in another instance. USB On-The-Go has therefore defined two small form factor connectors, the Mini-A and Mini-B, and a universal socket (Mini-AB), which should stop the proliferation of proprietary designs.

Wireless USB is a standard being developed to extend the USB standard while maintaining backwards compatibility with USB 1.1 and USB 2.0 on the protocol level.

The maximum length of a USB cable is 5 meters; greater lengths require hubs. USB Connections can be extended to 50 m over CAT5 or up to 10 km over fiber by using special USB Extender products developed by various manufacturers.

Standard
The USB specification provides a 5 V (volts) supply on a single wire from which connected USB devices may draw power. The specification provides for no more than 5.25 V and no less than 4.35 V between the +ve and -ve bus power lines.

Initially, a device is only allowed to draw 100 mA. It may request more current from the upstream device in units of 100 mA up to a maximum of 500 mA. In practice, most ports will deliver the full 500 mA or more before shutting down power, even if the device hasn't requested it or even identified itself. If a (compliant) device requires more power than is available, then it cannot operate until the user changes the network (either by rearranging USB connections or by adding external power) to supply the power required.

If a USB device sees that the data lines of the USB bus have been idle for 3 milliseconds, the device must go into suspend state. Suspended devices are allowed to draw 500 μA. If the device was configured to use more than 100 mA of current, before the device was suspended, and the device was configured as a remote wakeup source, the device is allowed to draw 2.5 mA while suspended. The current limits during suspend are one second averages.

Note that On-The-Go and Battery Charging Specification both add new powering modes to the USB specification.

If a bus-powered hub is used, the devices downstream may only use a total of four units — 400 mA — of current. This limits compliant bus-powered hubs to 4 ports, among other things. Equipment requiring more than 500 mA, hubs with more than 4 ports and hubs with downstream devices using more than four 100 mA units total must provide their own power. The host operating system typically keeps track of the power requirements of the USB network and may warn the computer's operator when a given segment requires more power than is available.

 * Type A USB
 * Type B USB
 * Mini Type A USB
 * Mini Type B USB
 * Micro Type AB USB

For further reading

 * http://www.usb.org/ is the website of USB Implementors Forum, Inc., a non-profit corporation founded by the companies that developed the USB specification.
 * The USB 3.0 specification is the official definition of the USB standard. Chapter 9 covers USB devices.
 * http://www.beyondlogic.org/index.html#USB practical information about some of the USB microcontrollers and ICs available from several companies.
 * The USB in a Nutshell guide is very helpful, covering...
 * USB hardware
 * USB protocols
 * Types of USB endpoints
 * USB descriptors (although it neglects to mention that multi-byte fields are little-endian)
 * USB requests
 * Enumeration
 * USB Designer Links http://homepage.hispeed.ch/ibhdoran/usb_link.html lots of information about USB chips from lots of different companies.
 * Developer's Guide to USB, with Bus Analyser examples, includes great information about the low-level protocol
 * A USB Protocol Analyser is essential if you are developing firmware for a USB device
 * http://www.computer-solutions.co.uk/gendev/usb.htm
 * USB Analyzer for Windows
 * https://www.totalphase.com/products/beagle_usb12/
 * http://www.mqp.com/usbdev.htm
 * USBlyzer - Software USB Protocol Analyzer for Microsoft Windows
 * http://www.micrel.com/product-info/USB.shtml
 * USB Interfacing
 * Linux USB http://linux-usb.org/
 * Sycard Technology http://sycard.com/usb.html sells tools for USB development.
 * "USB Chips: USB Host and Device Controller Chips" edited by Jan Axelson
 * The Java RxTx class (explained in Serial Programming:Serial Java) can also communicate with some USB devices.
 * MATLAB Programming/Writing to a USB port
 * LPI Linux Certification/Configure USB Devices
 * Embedded Systems/Particular Microprocessors briefly mentions microcontrollers that can talk USB
 * the "Open USB FXS" blog describes an open-source project using a Microchip 18F2550 talking USB

title: Serial Programming/USB


text:
Cookbook:Macadamia

The macadamia is a nut native to Australia, and cultivated in various countries. Despite being a native of Australia, the largest producer of macadamia nuts is Hawaii.

Macadamias are crunchy and high-fat. They have a bit of a butter-like taste. Macadamias easily go rancid.

Ways to serve

 * with a covering of chocolate
 * with salt
 * in a cookie or brownie
 * in a pilaf / pilau
 * in a stir-fry
 * stuffed in a roast

When baking with macadamias, you might want to wash off the salt that is typically applied to the nuts before purchase, or buy unsalted nuts. The Saucepan Fudge Crackle Cookies recipe would work well with macadamias.

title: Cookbook:Macadamia


text:
Blender 3D: Noob to Pro/Baking

Blender can render radiosity, a method of calculating realistic lighting, in which light is emitted and transferred using a method similar to that by which heat is transferred.

Tutorial, Introduction to Radiosity
No tutorial as of yet.

Terms Used for Blender Radiosity
Element
 * Light-receiving mesh, data to be lit. (Meshes with material's emit value set to zero will only be treated as elements.)

Patch
 * Light-emitting faces of a mesh, where the material applied to that face has an emit value above zero.

Note Once lit, elements will be used as patches, so that light can bounce a number of times.

Patches can also be lit by other patches and therefore treated as elements.

Lighting Geometry
In Blender detail in lighting is gained by subdividing the mesh, therefore baked meshes will usually have many more faces than the original.

Some facts about radiosity

 * 1) The centre of the face is used when emitting light.
 * 2) The area of the face will determine how much light it casts.
 * 3) Triangles often cause uneven subdivision, giving worse results and less even lighting. Use quads where possible.
 * 4) For best results when making a mesh for radiosity baking, long skinny faces will cause artifacts, triangles even more so.
 * 5) Radiosity is an iterative process that is continually refined until any of the user-set limits are reached (i.e. the smallest element or the maximum number of elements is reached.) You may stop radiosity calculation early by pressing escape at any time even though your limits are not reached.

Radiosity Settings
Hemires
 * This adjusts the resolution of the Hemicube,
 * The hemicube is a 3D Grid than spans the bounding box of all objects to which you are applying radiosity.
 * This grid is used for calculating the path of light emitted from one object to another.
 * The resolution is the number of subdivisions along the X,Y and Z axis, not related to Blender units, affecting how fine grained the light calculations will be.
 * A low value may result in noisy scattering of colour, whereas a higher value will be smooth in tone.
 * Note that with smaller scenes that are less complex, a lower resolution may give good results much more quickly.

Max Iterations
 * Limits the number of radiosity rounds, 0 is unlimited. If used, this value should be greater or equal to the total number of emitting faces. :Hint It is probably best to keep this value at 0 to make sure all light-emitting faces are evaluated.

Add New Meshes
 * Adds new radiosity baked meshes into active current layers.
 * Hint leave some empty layers to add the new mesh into, keeping the original meshes separate from the radiosity allied mesh.

Multi and Gamma
 * Lighting adjustment, use after radiosity is baked.

Convergence
 * Sets the threshold for light to keep bouncing. lower threshold will keep lower energy light bouncing.
 * A high Convergence can prevent dim lights from being used at all.
 * A higher value is faster.

Collect Meshes
 * Collect selected meshes for radiosity computation.

PaMin
 * This will effects 2 things,
 * 1) The Minimum size of faces that will be used as a light-emitting patch, and
 * 2) the minimim size to which a light-emitting face will be subdivided.

PaMax
 * This will effects 2 things,
 * The maximum size of faces that will be used as a light-emitting patch, and the maximum size at which an element may be used as a light, when it is subsequently lit by another patch.
 * This is important because large faces my be evaluated as a single patch and light surrounding faces from the faces centre point, causing uneven lighting.

SubSh Patch and Element
 * Sub Shoot Patch/Element effects how many times the face is tested for subdivision. More tests mean that it will incrementally subdivide, calculating the patch/element that needs the most detail each time, rather then performing subdivisions fewer times, resulting in a more uniformly subdivided area.
 * The subdivisions are limited by the ElMin and PaMin, and will stop if all faces reach this size limit.
 * A Zero value will for either of these makes the number of possible tests unlimited.

SubSh Patch
 * Subdividing shoot patches is a way of having patches that are originally large patches subdivided so that lighting casts from each new subdivided patch, resulting in softer shadows.
 * The subdivisions are limited by PaMin, which sets how small patches may be before they stop subdividing.

SubSh Element
 * Sub Shoot Patch effects how many times per shoot elements can be subdivided.
 * Subdividing elements is the method used to add detail in what would otherwise be a flat area of colour.

MaxEl
 * The total number of faces for the final result. This value is useful for limiting the quality and time taken for the final result. Use a lower value to start with. For meshes that are already highly subdivided you can even use 0 and have no subdivision.
 * Also Note that sometimes a lower value will distribute polygons more effectively and give as good a result as a higher setting.

Trouble Shooting
Q. The result looks bad: tone is uneven, as if added in the wrong areas.

A. Its likely your mesh has skinny faces. Try make your mesh with even faces, quads where possible.

Q. The tone on areas that should be smooth is uneven and blotchy.

A. Setting a higher Hemires will solve this problem.

Q. I'm getting light refracted white areas when one element reflects onto another.

A. Your PaMax setting is too high. Your element is reflecting light from the centre of an area that is too large. and will reflect light from a small number of large patches. Make the PaMax lower.

title: Blender 3D: Noob to Pro/Baking


text:
Cookbook:Tea

Tea or brewed tea refers generally to a drink made from infusing tea leaves, which are the leaves of the tea plant, in hot water. Sometimes other plants are used, and these beverages are often called "tisanes". Usually the leaves are not actually eaten; they are strained out before drinking, but sometimes salads and other foods include the leaf as a food ingredient.

True teas
White tea and yellow tea are the most delicate of all teas, so they require a water temperature of only 60–65°C and an infusion time of 2 minutes. Using too high a temperature or steeping for too long has a tendency to mask some of the delicate nuances of the tea and leave it a bit bitter.

Green tea requires water that is 65–75°C. You may either pour the hot water from the tea kettle into the teapot prior to the boil, or allow the water to come to a full boil (the better choice if water quality is questionable) and then allow the water to cool again prior to pouring over the tea leaves. Green teas usually infuse anywhere from 30 seconds to 2 minutes. Bitterness in the tea is usually the result of overheating the water, infusing the tea for too long, or both.

Oolong teas are 20–80% oxidized, so their preparation method usually falls somewhere in between green and black teas. The water should just be below a boil, at around 75–80°C, and the infusion time is typically 2–3 minutes.

Black tea (also called red tea), having been oxidized and more stable, infuses best in water that is 80–90°C. Infusion times are generally longer, with 3–5 minutes being a typical time. Chai and other teas combined with fragrant herbs and spices may require additional infusion time to allow the full flavor to develop. Common black teas include Darjeeling tea and Assam tea from Northern India.

Puerh tea is the only type of tea that is truly fermented as the oxidation process is never halted during processing. These teas are often retained in storage for a minimum of 20 years before going to market. Their complex flavors robust constitution require full boiling water.

Many premium grade teas can handle multiple infusions utilizing the same tea leaf. In fact, many teas subtly change flavor in subsequent infusions, revealing flavors masked by stronger overtones of the tea. White and green teas often tolerate 3–4 infusions, yellow tea and oolong teas tolerate 5–8 infusions, black tea tolerates 3–5 infusions, and a good puerh can sometimes last a dozen infusions or more. A good rule-of-thumb to follow is to add 30 seconds to the first infusion time for each subsequent infusion.

Herbal teas
Rooibos (Aspalathus linearis, often referred to as red tea but is different from a true red tea) and honeybush (Cyclopia spp.) are not true teas (i.e., they are not made from the Camellia sinensis plant), but are derived from African plants and are infused in a manner similar to tea. These are herbal 'teas' often referred to as tisanes. Read the instructions that came with the product. If no instructions came with it, infuse as you would black tea, and experiment with infusion times and water temperatures in future attempts until you find the flavor that most appeals to you.

Yerba maté (Ilex paraguariensis) is a South American holly plant. Maté is a tea-like infusion that can be prepared in the same manner as green tea. However, there are many other methods that produce a very different (and some would say better) flavor.

Water
For the freshest tasting cup of tea, you should always use mineral water or freshly drawn water direct from the tap that has been running for a while. Standing water loses oxygen, and the resulting tea tastes flat. If your tap water is chlorinated, a compromise can be reached by drawing fresh water and letting it stand uncovered for a couple of hours to allow the chlorine taste to leave the water; although, using mineral water is a quick and easy solution. Boiling the water for long periods also removes oxygen from the water, so always use fresh water (do not re-boil it), and use the water quickly after it comes to a boil.

Tea
The tea may be steeped in the water loose or in either an infuser or a bag. Loose tea leaves traditionally offer the best flavor. Tea bags are convenient, but tea purists often despise them.

Additions
Adding lemon to tea provides a different, fresh taste to the tea. Lemon lightens the color of tea and may accentuate any bitterness in the tea. Lemon pairs well with citrus-flavored teas, such as the bergamot-enhanced "Grey" teas (e.g. Earl Grey, Lady Grey, etc.), and unflavored black teas.

Milk and cream pair well with sweet, flowery, or "fruity" teas, or with any black tea in which you wish to reduce bitterness. Chai teas by definition require the addition of milk, ranging from one-fourth to one-half of the total volume, and a sweetener. The milk may be warmed if serving hot chai. Otherwise, cold milk and ice cubes make a lovely iced chai. Generally, green and white teas need no sweetener or milk added to them for a delicious taste if prepared properly.

Always add sweeteners to tea before adding any milk; otherwise, the milk will cool the tea, and the sweetener will not dissolve properly. For better dissolving, it is preferable to add several small amounts of sweetener to the tea, stirring each time, rather than adding a large amount of sweetener at once.

Tapioca pearls called boba may be added to some varieties of tea to make "bubble tea".

Use
Tea may be chilled with ice to make a refreshing drink known as ice tea or iced tea. In particular, chilled sweetened tea (or simply sweet tea) is a common beverage in the American South.

Tea is often sold in bottles with added sugar and lemon juice, to be chilled before use.

Tea is a popular drink mixer in some areas; when mixed with vodka, it is known as an Ice Pick.

title: Cookbook:Tea


text:
Cookbook:Celery Root

Celery root, also called celeriac, turnip-rooted celery, and knob celery, is a variety of celery grown for its large root.

Characteristics
The roots are large and generally rounded in shape, with a bumpy tan/brown exterior. The inner flesh is white and crisp, like that of parsnip, rutabaga, and kohlrabi. Flavor-wise, they are overall milder than celery stalk but still have an aromatic flavor like it and parsley.

Seasonality
Celery roots are available year-round with a peak in the fall and winter.

Selection and storage
When picking celery root, look for firm, dense, non-dehydrated bulbs. You'll want to avoid excessively large bulbs, which tend to be spongy in texture. Smaller bulbs have a slightly more pronounced flavor, which may be important if you're planning to cook and serve the vegetable on its own. If you do buy the roots with the tops, trim the stalks and save them for soups and stews. Like other root vegetables, celery root can be kept in a cool, dark, dry place like a root cellar for a few weeks. The refrigerator is also a fine choice.

Preparation
To prepare celery roots for cooking, start by scrubbing them to remove the dirt. Trim off the top and bottom to remove any remaining stalk and root end portions. Peeling can be difficult, especially if the skin is very rough—a sharp knife may be a better choice for removing the exterior than a peeler. After cutting it into pieces as desired, you can keep the celery root in acidulated water to prevent browning. Be sure to discard any spongy parts.

Use
The celery root is routinely used in French cooking and is seen throughout Europe, especially in the north of the region. It is often cooked and mashed or used in casseroles and baked dishes. It can also be eaten raw in salads for a mild crunchy addition. Like celery stalk, the root can be used as an aromatic to flavor soups. As an autumnal food, it pairs well with similarly hearty seasonal ingredients, such as apple, mushroom, brassicas, game, pork, and duck. Avoid overcooking celery root, as it will go quickly from firm to mushy.

title: Cookbook:Celery Root


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Cookbook:Parsnip

The parsnip looks like a pale carrot and is actually a relative of the carrot, celeriac, and parsley root. Commonly found in Europe, this root vegetable arrived to the United States with the colonists. Popular in the 19th and early 20th centuries for its celery flavor and nutty fragrance, this vegetable was often used in recipes that called for caloric decadence.

Parsnips are available year round with a peak from fall into spring. They are often displayed with the parsley root, so be sure you know which is a parsnip. Parsley roots are typically sold with their feathery greens whereas parsnips are sold by the root.

Select medium sized roots with uniform creamy beige skin. Avoid limp, pitted, or shriveled roots. Store parsnips unwashed wrapped in paper towel, placed in plastic, and store in the vegetable crisper of the refrigerator for about 2 weeks.

Wash, peel, and trim parsnips as you would a carrot. If steaming, then the parsnips skins will slip off after cooking. If pureeing parsnips, then leave skins intact.

title: Cookbook:Parsnip


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Cookbook:Turnip

The turnip often looks like a large radish, but this varies greatly. Both the root and greens are used.

Turnips are available year round with a peak in the fall and winter months. Select smooth surfaced roots that are firm and heavy with some root hairs at the bottom. In general, the smaller the turnip, the sweeter the taste. Turnips keep well; cut the greens and bag them separately from the root placing them in the crisper section of the refrigerator for up to a week. Turnips can be peeled before cooking, eaten raw, or sliced, diced, or julienned. When cooking this delicate root, cook only to the just tender point; avoid overcooking as sweetness will diminish.

Kookboek/Raap

title: Cookbook:Turnip


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Cookbook:Rutabaga

The rutabaga is a cross between a cabbage and a turnip. People have avoided this root because it is a cruciferous vegetable that becomes more flavored and odorous when cooked.

Rutabagas are available year round with a peak in the fall and winter. These roots range from tan to violet in color and are much larger than turnips; choose smooth, heavy, and firm roots. Smaller rutabagas, 4" in diameter, tend to have sweeter flavor. This root stores for about 2 weeks in the refrigerator or at room temperature for a week. Rutabagas are usually covered in wax, so it’s best to quarter the root, then peel the skin before cooking.

title: Cookbook:Rutabaga


text:
Cookbook:Horseradish

Horseradish is a member of the mustard family and is native to Eastern Europe, although it may have originated in Asia: Germany, or the Mediterranean area. The ancient Greeks used it, so did the Hebrews — it is one of the 5 bitter herbs of the Jewish Passover. The strong flavor of this root has an underlying sweetness and seems more like garlic than a spice.

Today, horseradish is commonly used in cocktail sauce and as a cheap wasabi substitute.

Horseradish roots are available year round but are plentiful during the fall and early spring. Buy roots that are hard. Avoid sprouting, greenish tinges, blemishes, and shriveling.

Store these roots in plastic bags and refrigerate up to a week or freeze grated root in an airtight container for several months. Scrub the root and peel the brown skin. Finely grate or food process the root.

title: Cookbook:Horseradish


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Cookbook:Salsify

Salsify is called vegetable oyster because of its faint oyster-like flavor. This name is used interchangeably to describe two roots. White salsify is pale, thin, forked, has rootlets at the bottom, while black salsify (scorzonera) looks like a brown carrot and is much smoother and longer looking. Popular in Europe since the 16th century, this root has just begun to make its appearance in markets.

This root is available from fall to early spring. Select medium size roots that are smooth and firm. Larger roots are more fibrous and smaller roots have less meat. White salsify is sold in bunches with leaves still attached. Black salsify is usually sold without leaves and in plastic bags. Salsify will last 2 weeks wrapped in plastic and stored in the refrigerator. Prepare salsify by scrubbing with a brush, removing the skin, rootlets, and all dark spots. Trim the tops and bottoms and slice as you would a carrot or leave whole. Avoid overcooking this root as it will quickly turn into mush.

title: Cookbook:Salsify


text:
Talk:Koine Greek/2

Untitled
I spruced up punctuation a bit. We should probably also add accents/diacritical marks to this page. Notthe9 07:41, 6 May 2005 (UTC)

The chapter about the Greek alphabet could be adapted from the Ancient Greek book, as maybe many other aspects too. AndreasJS (talk) 01:55, 13 July 2009 (UTC)

title: Talk:Koine Greek/2


text:
Danish/Nouns

In Danish there are two genders of nouns, but they aren't "masculine" and "feminine" like other European languages. They're called common and neuter gender, and they are inflected differently. Every noun is associated with one gender, and the gender should be learned when learning the noun.

About 75% of Danish nouns are common gender, and if the noun is a living thing such as hund (dog), chances are its going to be common gender.

However, there are not any clear rules as to what gender a noun is. To a native speaker, it comes naturally whether to use common or neuter gender, but to someone learning Danish as a second language, it often requires a lot of exercise and listening to native speakers.

Singular nouns
The Danish word for a is en. en is the common gender indefinite article. The neuter article is et. Thus you say:

 * en dreng = a boy
 * en pige = a girl
 * et hus = a house
 * et æble = an apple

In English, when you want to refer to one particular person or item, you use the article the instead of a or an. In Danish you do this by inflecting the nouns:

 * drengen = the boy
 * pigen = the girl
 * huset = the house
 * æblet = the apple

Example sentences:

 * Jeg ser en dreng. = I see a boy.
 * Jeg ser drengen. = I see the boy.
 * Jeg læser en bog. = I read a book.
 * Jeg læser bogen. = I read the book.
 * Jeg spiser et æble. = I eat an apple.
 * Jeg spiser æblet. = I eat the apple.

Plural nouns
Indefinite:
 * drenge = boys
 * piger = girls
 * huse = houses
 * æbler = apples

Definite:
 * drengene = the boys
 * pigerne = the girls
 * husene = the houses
 * æblerne = the apples

Here is the table for inflections of nouns:

title: Danish/Nouns


text:
Talk:Ada Programming/Basic

Re: Dynamic Types
The statement about static array bounds in C is misleading if not incorrect in its current form. At least since C99, I think. Consider

float g(int n) { struct S { float fs[n]; };  // ... }

This is also o.K. by all my C compilers

C99
True, C99 has dynamic arrays. We might have to change the statement.

PS: you must have an exotic set of C compiler since all main stream compiler either have not implemented va arrays or still have them on the known bug list.

Improvement of basics page
If the point of this "basics" page is to teach a newby Ada, then I think it's missed completely. It seems to start in the middle, wanders through examples, using lots of terminology that's never explained, only to point out relatively unhelpful variations of some commands.

How about a more structured approach; give the explanation of a minimal Ada program, then flesh it out with the "hello world" example.

If a discussion of executible sizes is in order right away, the provide details on options to be used, or links to the mentioned projects.

This looks like a disorganized mess.

 * The current status of the page is the confluetion of various collaborations with a divergent approach. You may be right in that the page may need a rework. The executable size section might be moved to Ada Programming/Tips with a link from here. ManuelGR 11:09, 14 May 2006 (UTC)

 * This page definitely needs changes, it is the entry point from the Wikipedia Ada page and should be in the best possible shape I think. I have moved some of the messy details to a <ref> footnote, but it is lost now! Can't we use footnotes, or have I made a mistake? Found it, my fault, sorry. gb 22:51, 30 May 2007 (UTC)

 * I'd like to see a few more things moved into footnotes, in particlar the excerpt from the Text_IO header! It really interrupts the flow and is off-putting to the newbie. Gahs (talk) 20:50, 6 December 2007 (UTC)

Sorry not sure how to use the discussion page yet but should; Put("Hello, world!"); New_Line; Put("I am an Ada program with package use."); be replaced by  Put_Line("Hello, world!"); New_Line; Put_Line("I am an Ada program with package use."); please delete this once dealt with by experienced Ada programmer. Thank you.

Compilation
It would be nice if you could point out how to compile hello world with gnat, e.g. gnatmake hello_world.adb. This is the basics page after all and just running gnat hello_world.adb produces unhelpful errors. See also http://www.adacore.com/wp-content/files/auto_update/gnat-unw-docs/html/gnat_ugn_2.html --139.19.14.55 (discuss)

 * You are right. I have just discovered that the Ada Programming/Building page was not referenced inside the wikibook. It was only included on the final Ada Programming/All Chapters compilation. I have included a link to that chapter on this one. ManuelGR (discuss • contribs) 18:29, 24 May 2011 (UTC)

Input
It would be nice if you also added an example with text input. The "What's your name?" - Input - "Hello, $Name$" example. --139.19.14.55 (discuss)

Yes ... it would be nice to explain how to begin to compile this hello world, because sommething is missing to get it.

title: Talk:Ada Programming/Basic


text:
Cookbook:Ugli Fruit

| citrus

The ugli fruit is a type of citrus fruit.

Ugli fruits are named after their appearance which is generally discolored, pot-marked and odd-shaped. However, it gets a bad rap; it really has a very sweet, citrus taste, is peeled easily and is seedless, making it a great snack or addition to salads. The outside is a greenish-yellow color and has a shape that is between an orange and a pear.

Ugli fruits are native to Jamaica and have been propagated in the United States since the 1930s. They are said to combine the best qualities of tangerines, grapefruit and Seville oranges. Ugli fruits have a very thick exterior, so you don't get as much pulp as you might expect from the size.

Storage, Selection and Preparation
Choose fruits that are heavy and have no sign of drying at the ends. The fruit should give with slight pressure much like grapefruit. Color is not important when choosing, and pot-marks and small dents are normal. Uglis can be kept at room temperature for about 5 days, or in the refrigerator for up to 2 weeks. Uglis should not be cooked or it will lose flavor.

title: Cookbook:Ugli Fruit


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Cookbook:Kumquat

| Citrus

The kumquat is a type of citrus fruit.

Kumquats can appear in markets from October (at the earliest) through June, and during some unpredictable off-season times as well. Considered a winter fruit, their golden color is a welcome sight. Select fruits that are firm, not soft. Because of their skin, they tend to spoil more easily than thicker skinned fruits such as oranges. Kumquats will last a few days at room temperature or for up to two weeks in the refrigerator. The entire kumquat is consumed in a bite or two. Because of their size and color, they are also great as drink garnishes or as an addition to salads. Wash kumquats before serving.

title: Cookbook:Kumquat


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Cookbook:Sapote

The sapote is quite rare in the United States. Only a few acres in Florida and California are planted with this fruit. Sapote has a orange flesh that is unusually soft, juicy, creamy and has a sweet, mild flavor that hints at flavors such as coconut, vanilla, and lemon. Sapotes are the size of a grapefruit or orange and are bright green or brown in color. This fruit is a native of the highlands of Mexico, but has grown in California since the early 1800s. Varieties such as the mamey, black skinned, green skinned, yellow skinned and about half a dozen more uncommon varieties pop up in grocery stores and farmer’s markets from time to time.

Selection, Storage, and Preparation
Sapotes are generally on the market in fall and winter, but seasonality can vary from year to year. Select hard fruits and store at room temperature. However, they last only about 3 days. Chill briefly before serving. This fruit can be frozen as well; wrap the whole fruit and tuck into the freezer. To serve, half thaw in the refrigerator, and then scoop the rest out like sherbet.

title: Cookbook:Sapote


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Cookbook:Pepino

The pepino or pepino melon is also known as treemelon, bush melon, and mellowfruit. It is native to Chile and Peru, but is now also grown in California and New Zealand. Pepinos are teardrop-shaped and have a smooth skin that is striped with yellow and dark purple. The flesh of this fruit is fragrant and combines the tastes of cantaloupe and honeydew.

Selection, Storage, and Preparation
Pepinos are available late fall to mid-spring. Fruits with a light yellow or green skin are not ripe, while fruits with dark purple stripes are ripe. Ripen at room temperature until as firm as a slightly ripe plum, then refrigerate ripe fruit for up to 3 days.

title: Cookbook:Pepino


text:
User:PPGMD~enwikibooks

Blah blah, I am an editor under the same nick on the english Wikipedia project, please see that site.

title: User:PPGMD~enwikibooks


text:
Cookbook:Cherimoya

The cherimoya is a tropical fruit.

Characteristics
About palm-sized, the cherimoya is ovoid to slightly tapered or heart-shaped. The thin skin is a light and sometimes mottled green, and some varieties have growths somewhat resembling pine cone scales. The inner flesh is cream-colored and very soft, with large black inedible seeds. Flavor-wise, they are sweet and aromatic, sometimes compared to a combination of pineapple, mango, papaya, banana, and vanilla.

Selection and storage
Choose fruits that are yellow-green, firm and without blemishes. Dark spots and splotches should be avoided. Cherimoyas will ripen at room temperature for a few days until softened. They can then be tightly wrapped and refrigerated for up to 4 days. Once ripe, a cherimoya will spoil very quickly.

Use
Cherimoyas can be eaten plain or incorporated into smoothies, sorbets, and more. They are excellent chilled. To prepare them, cut or twist them in half. Scoop out the flesh and remove the toxic seeds.

title: Cookbook:Cherimoya


text:
Danish/Verbs

The present tense in Danish verbs is expressed by adding an r to the end.

The basic form of a verb is the infinitive. In English these are words preceded by to, such as to go and to be. The Danish translation of to in this case is at. Danish infinitives usually end in e, and you get the present tense by adding -r. There are two major groups of Danish verbs. In one group, you add -de or -ede to the end of the infinitive to create the past tense and -et to the end to create the perfect tense. In the other group, you replace the e at the end of the infinitive with -te to get the past tense, and remove the e from the past tense to get the perfect.

You will experience a lot of examples where these rules don't apply, but they are the most general ones.

Note that several verbs in the table are irregular.

Note: Imperative is the tense where you give a command like "eat!", "read!", "listen!" etc.

title: Danish/Verbs


text:
User:Noanswer42

Nothing about this person. He might write something later though.

title: User:Noanswer42


text:
Cookbook:Blueberry

The blueberry, sometimes known specifically as the American blueberry, is a small sweet fruit from the plant Vaccinium sect. Cyanococcus. It is similar to but distinct from the bilberry, which is sometimes known as the "European blueberry".

Characteristics
Blueberries are round and blue in color, with a light powdery coating and a small, star-shaped indentation opposite the stem end. Commercially available blueberries include larger berries, and smaller "wild" blueberries. The insides are sweet and light green in color, but when mashed the berries are purple and juicy. They also tend to change color during cooking. Acids, like lemon juice and vinegar, make blueberries redder, while in an alkaline environment, such as a batter with too much baking soda, the blueberries may turn greenish-blue.

Seasonality
Blueberries become available halfway through spring, with a peak in the summer. The North American blueberry harvest (responsible for most of the world's supply) runs from mid-April through early October, with peak harvest from mid-May to August. Fresh blueberries are available for nearly eight months of the year from producers across the United States and Canada, and they are typically available frozen throughout the year.

Selection and storage
Blueberries must be ripe when purchased, as they do not continue to ripen after harvesting. They should be completely blue (deep-purple blue to blue-black) with no tinge of red; reddish berries aren't ripe but can be used in cooking. Fresh blueberries should be firm, dry, plump, and smooth-skinned, with no overly soft spots. Soft, watery fruit means the berries are overripe; dehydrated, wrinkled fruit means the berries have been stored too long.

Blueberries tend to last longer than other berry varieties, but they should still be stored like other berries as they are very perishable. As such, keep them refrigerated in a rigid covered container, and do not wash them until right before use to prevent molding. They should last up to two weeks if they are freshly picked. For longer storage, keep in an airtight container and store in the freezer.

Use
Blueberries may be eaten raw or processed in various ways. Like other berries, they can be folded into batters, made into preserves, used as garnishes, incorporated into custards, and more.

When using blueberries in batter, add them last and stir gently to reduce color streaking. If frozen, do not thaw before use, since they tend to release their juice upon thaw. When making pancakes and waffles, add the blueberries as soon as the batter has been poured on the griddle or waffle iron. This will make the pancakes prettier, and they'll be easier to flip. If frozen blueberries are used, cooking time may have to be increased to be sure the berries are heated through.

title: Cookbook:Blueberry


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Cookbook:Raspberry

The raspberry is a small delicate berry. Raspberries have a similar structure to blackberries, but they are hollow. Red raspberries are the most common type but there are also golden, amber, and purple berries all similar in taste and texture. In the USA raspberries are often imported from Chile, while most of the fruit comes from California. Raspberry season begins in June and lasts through October in the northern hemisphere. In Europe raspberries are grown in most places and imported in large quantities from south eastern Europe, particularly Serbia and Bulgaria.

Selection
In general, berries should be dry, firm, well shaped, and eaten within a week after purchase. If you can’t eat them that soon, remember that berries freeze well! It’s best to buy berries that are ‘in-season’ as they’ll cost less and are more ripe and flavorful than ‘out-of-season’ berries.

Stay away from containers of berries with juice stains which may be a sign that the berries are crushed and possibly moldy; soft, watery fruit that means the berries are overripe; dehydrated, wrinkled fruit that means the berries have been stored too long.

Select raspberries that are unblemished and dry, in an unstained container. Raspberries should be medium to bright red, depending on the variety. Moisture will increase spoilage, so the berries themselves should be relatively dry. Shelf life for raspberries is short, and they should be consumed within 2–3 days of purchase. Eat at room temperature for fullest flavor.

Frozen
It is always best to buy fresh fruit but frozen produce is available and especially popular in the USA.

A 350 gram bag of whole frozen raspberries is equal to about 3 cups frozen berries.

Whole frozen berries destined for your baked goods should be used frozen. Gently fold into pies, cakes and muffins just prior to use.

Store whole frozen berries in their unopened or tightly resealed packages in your freezer. If berries are to be served alone, thaw until they are pliable and serve partially frozen. Add sugar to taste — it brings out both the flavor and the luscious juices.

title: Cookbook:Raspberry


text:
Wikijunior:Gramma's Grammar

Fun and Easy English Grammar, for K I D S · O N L Y !

 * Let’s Go Grammar! Hey Gramma… what’s grammar?
 * Parts of Speech Different kinds of words have different jobs.
 * Parts of a Sentence Use these parts to build a sentence!
 * Sentence Diagrams Learn things to show off to Gramma!

Are YOU a kid? Remember, this book is for KIDS ONLY!!

Authors: Paola Hong and Karl Wick

title: Wikijunior:Gramma's Grammar


text:
Wikijunior:Gramma's Grammar/Parts of Speech

 * Nouns YOU are a noun! (Lights …. Camera ….)
 * Proper Nouns
 * Verbs Playing is a verb. (Action!)
 * Adjectives Funny is an adjective. (Very good!)
 * Adverbs Quickly is an adverb!