text:
User talk:Mkn

Man, I suddenly got a bad cold.

I'll get to building my pages, but only after I'm done being sick. I can't think straight when I'm sick. I'd be glad to have you edit my pages to make them look more proper. In my spare time I teach basic Japanese and give tests. I hope to do a half decent job here. -- 鼠 22:55, 10 Nov 2004 (UTC)

Japanese Signs
great idea. I've always wanted to take pics of the signs that say "don't use fire" anyway .. apparantly Japan wants us to go back to being cavemen

sorry about the cold -- Antimobius 04:37, 19 Nov 2004 (UTC)

 * Haha, dude, *you* said to "edit my pages to make them look more proper". So I did :). I filled in the kana teaching pages with basic groundwork, image names, sounds, one or two actual mnemonics. For the image names I used a Japanese romanization for easier naming. Henche sa, si, su, se, so and ta, ti, tu, te, to. I may not have access to a computer for the weekend, but I'll see if I can fill in some of the examples next week, and dream up some more mnemonics. GoodStuff 06:27, 19 Nov 2004 (UTC)

Ah I see what caused the confusion. Nezumi wrote that comment about having a bad cold but didn't add signature. GoodStuff, please don't tamper with user comments on discussion tabs (spelling, grammar of user's comment isn't important to edit). This is why I thought it was your post. Now I had to add the signatures for both Nezumi and Antimobius to avoid confusion about who wrote them.

The comment I made on your page before you blanked it, about everyone working towards the same goal. I still believe that. I had planned to name the images SI, TI, TU, HU so we think the same. Thanks for adding the sounds, mnemonics. It's a good idea. -- [[User:Mkn|Mkn (Talk)]] 15:05, 19 Nov 2004 (UTC)

My most humble apologies. From now on, badly speelled user comments are sacred :) It looks like we are making visible progress at last. I'm grateful for that. GoodStuff 06:53, 22 Nov 2004 (UTC)

Main page layout change
I have to say I dislike this layout. Yes the old one made the yellow column squashed, so I think maybe the ratio should be adjusted, but the new version is not as aesthetically appealing as the old version. Also, it hids the important information in the yellow column, which makes the blue column sometimes difficult to understand by new users.--Naryathegreat 03:12, 22 Nov 2004 (UTC)

 * You're right. Done. :-) -- [[User:Mkn|Mkn (Talk)]]

Programming: C -/- -/-
May I know why you hastily moved the page without reading the earlier history of that page & Programming:C plus plus? -- Paddu 11:51, 23 Nov 2004 (UTC)

 * There are already enough forks of the work. Please don't add more. See Staff lounge. Thanks! -- Paddu 11:53, 23 Nov 2004 (UTC)

 * I meant that the history of why that page exists is referred to by Staff lounge which is referred to by Talk:Programming: C -/- -/-. So unless the disputes are settled it is best not to move the page. Sorry if I sounded rude. Thanks for your cooperation. -- Paddu 11:58, 23 Nov 2004 (UTC)
 * BTW you could add your comments to the lounge on this issue. -- Paddu 11:58, 23 Nov 2004 (UTC)

Yeah of course I meant to say "page/group of pages" instead of just "page". I'm in favour of multiple-pages. But when talking about forks I tend to call the group of pages a page. I hope I haven't made this mistake in many places, or people might think I'm in favour of single page! -- Paddu 14:32, 23 Nov 2004 (UTC)
 * i.e. I meant merge into a single page/group of pages. Er... wait a minute. I was talking about merging of the talk pages, not the article. And the talk page could even be a single page. It could've remained a single page, but Panic added some redundancy which caused the talk page to bloat. Now it makes sense to have subpages for the talk too. -- Paddu 14:36, 23 Nov 2004 (UTC)

I've given up. I'm afraid people may take this too personal if I continue the "crusade" against forkers. If the community wants to avoid forks, it better nip it in the bud. Else if the community suffers later with forks, it's its (i.e. the community's) choice. I've given enough opportunities for everyone to respond, but the fork still stays. I also have better things to do than trying to organise things without the support of others. I'll do something now & then, but I've decided to stop all futile efforts in educating forkers.

Actually I know one (albeit unethical) way one can make everyone aware of the issue. Rather than opposing something detrimental to the community, support & expand on it. Fork random versions of random pages, esp. those not in the main namespace. Then it spreads faster than it would've & the community notices & takes action. I've concluded that there's no other way out. Which is why I've quit this activity.

BTW Thanks for your cooperation. -- Paddu 13:08, 24 Nov 2004 (UTC)

 * BTW this also means that the lies in Talk:Programming: C -/- -/-, e.g. that I didn't advance a particular idea any further, would prevail. Similarly any opposition to someone's statement in Talk:Programming:C plus plus, which weren't forked into Talk:Programming: C -/- -/- wouldn't be visible to the readers of Talk:Programming: C -/- -/- and vice versa. This may lead to some "proposals" being branded as "adopted" and some as "dead" irrespective of whether any proper discussion took place. One side would be giving their views in page A & the other side in page B. So nobody would easily come to know of the entire conversation. Some would think there is consensus on page A, and one would think there is consensus on page B.

 * Or whatever, forget that rant. Only one question: do what you feel like about . If I try to do anything about that, it'll only get reverted. -- Paddu 13:54, 24 Nov 2004 (UTC)

Oi Mkn, can you do me a favor, I have added a picture to C++ herr Programming:_C_-/-_-/-_Foreword, the main shouldnt be refreshed yet, but I cant upload it as it gets corrupted by the upload ,its working ok remotely (and can be used) if you have a bit of time and you could make it local to wikibooks that would be great... if you do add a quick remark to the Talk:Programming: C -/- -/- topic about it txs, sorry to ask ya but no one else is online (contributors/ppl I know) if you cant no prob. ... --Panic 03:13, 26 Nov 2004 (UTC)

NOTE PING
replied --Panic 23:30, 23 Nov 2004 (UTC) replied--Panic 00:52, 24 Nov 2004 (UTC)

Sigs
Hi. I noticed that your signature is looking a little funny. 1.4 changed the way signatures are rendered, so if you want to fix it, you can go to Special:Preferences, and tick "Raw signatures (without automatic link)" under the first section. -Frazzydee|✍ 05:03, 7 Jan 2005 (UTC)

Bookshelf templates
Hi Mnk! I like your work on the bookshelf templates (div float on the right). Looks nicer now. If you have some time and you like the idea, join us to review some books and give new development stages, including date (see there). This is to increase the overall appearance and standard of Wikibooks. I started a little bit on the IT bookshelf and Science bookshelf. No need to hurry, and a few book reviews would be enough to get something started. Thanks, --Andreas Ipp 11:18, 12 Jan 2005 (UTC)

Cookbook:Bacon Cheese Omelet
Please take a look at Cookbook:Bacon Cheese Omelet. I'm guessing (well, hoping) that you know wikitext well enough to fix the image alignment problems properly, hopefully without huge amounts of obscure code.

Desired result:

 * Both the ingredient list and tool list are actual lists. (like this one)
 * The images are lined up with the lists, not flowing randomly.
 * There is no need to crudely guess at some number of semi-blank lines to do this.

AlbertCahalan 02:55, 21 Feb 2005 (UTC)

Cookbook:Corn header
I've been trying to standardize the headers, and you just switched one back.

We have irregular use of |>- and more, with and without lines, occasionally in small print. The | symbol is most common, looks relatively attractive, and matches what the wiki engine uses for categories at the bottom of the page. (a bullet might look better, but that's getting complicated)

User:Artic (Robert Engelhardt) needs help w/ Beekeeping
I think your wikitext expertise would be appreciated. See the beekeeping talk page. AlbertCahalan 04:01, 27 Apr 2005 (UTC)

Hiragana on wikicommon
hello, I'm french (so sorry for the english ;-), We are trying to write the japanese wikibook in french, so we use your drawing of hiragana et probably the katakana.. the problem is : I can't use (or I don't know how) link from wikibook english -> wikibook french so i decide to transfert the picture on wikicommon, But i forgot to ask you.. I feel sorry, next time I will ask you before. I modify a little bit the picture, separate ka and ga. because we dont use the same order in the lesson. http://fr.wikibooks.org/wiki/Le%C3%A7on_Hiragana_1

so if you want, you can ask for delete this

sorry --81.56.143.11 21:02, 27 Apr 2005 (UTC)

Images of Japanese writings
Hi there! On polish Wikibooks edition, we are trying to set proper tags for any picutre that is uploaded into the service. Could you inform us under which license these drawings are relased? If so, please put a message on my userpage. Thanks in advance! Sblive 14:56, 2 Jul 2005 (UTC)

Japanese:Videogame is on votes for deletion
Hello, Mkn. I am not sure if you are still around, but if you read this, you should know that some Wikibooks users want to delete Japanese:Videogame and subpages. Unfortunately, we forgot to put a notice about the proposed deletion on the Japanese:Videogame page, but as of 21 October I have added one. I am supporting the deletion because I think that Japanese:Videogame will grow into a huge collection of videogame transcripts and translations, which are copyrighted without a GFDL license. I want to give you an opportunity to go to WB:VFD and comment/vote on the deletion. --Kernigh 15:08, 21 October 2005 (UTC)

Japanese katakana Lesson 9
The wrong image is posted under "stroke order" for "ra". Could you please upload the correct image for ? Right now there is a gigantic scripted katakana ra there. See Addps4cat 14:54, 16 June 2006 (UTC)
 * Do you have a user page? Well, that image was not uploaded by me. I think (hopefully!) that I uploaded all the kana images. Is there a way to check the file history? -- Mkn 17:40, 12 July 2006 (UTC)

Unlicensed Images
According to my records, you have uploaded atleast 85 images to this project that are not properly licensed. We are going to be mass deleting all unlicensed images from wikibooks in the next month, because they pose a significant legal threat to our project. If you would like to save your images, you must tag them with an appropriate license (or, if you want to mass-tag your images, you can ask at staff lounge for assistance). --Whiteknight (talk) (projects) 19:33, 3 November 2006 (UTC)

 * It looks to me that you've made most of these images yourself in MS Paint. If this is the case, I should be able to tag all of the images with the license of your choosing. I would much rather tag all these images for you then have to delete them all, so I hope that you get this message and respond to it quickly. --Whiteknight (talk) (projects) 17:47, 6 November 2006 (UTC)

Copyright problem with Image:Hira a.gif

 * – Mike.lifeguard  | talk 15:43, 21 September 2007 (UTC)

title: User talk:Mkn


text:
Introduction to Philosophy/Zen Buddhism

Zen Buddhism states that in order to live a happy life, one needs to be free from unimportant desires, and focus more on 'important' aspects of life, such as nature, children, etc. Thich Nhat Hanh, a highly respected Zen Buddhist monk, noted that in order to be truly happy, one needs to have the ability to derive pleasure from any experience. An example he gave involved appreciating a toothache. He stated that "Suffering from your toothache you get enlightened: you say: "It’s wonderful not to have a toothache." So, how to enjoy your non-toothache? Just remember the time when you had a toothache. Suffering plays a very important role in helping you to be happy. That is why even what you call suffering, loneliness, meaninglessness, sadness, fear and despair can be wonderful, because it is thanks to them that you have an opportunity to discover what freedom, stability, friendship, interbeing and love are.1"

Thich Nhat Hanh also taught that one should be happy with what they have, and appreciate their well-being in order to ever achieve true happiness.

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

title: Introduction to Philosophy/Zen Buddhism


text:
Radiation Oncology/Bile duct

Cholangiocarcinoma
 * Staging
 * Overview
 * Pathology Literature
 * Resectable Disease
 * Surgical Literature
 * Adjuvant RT Literature
 * Unresectable Disease
 * EBRT Literature
 * Brachytherapy Literature
 * Malignant Biliary Obstruction
 * Randomized evidence

 * Periampullary Disease

title: Radiation Oncology/Bile duct


text:
User:Marcelo Reis~enwikibooks

I'm a brazilian guy, mainly interested in art/graphics books and the Wikijunior project.

The same logon at: wikipedia en | meta

title: User:Marcelo Reis~enwikibooks


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User talk:Lyellin~enwikibooks

Hiya - What an interesting name you have! Thanks for taking a look at my attempt at creating a course manual for amateur radio and I hope you'll contribute or at least help edit my poor grammar. --ed 14:36, 11 Aug 2004 (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 Lyellin. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Lyellin~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 23:27, 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) 05:13, 19 April 2015 (UTC)

title: User talk:Lyellin~enwikibooks


text:
Talk:Calculus/Complex analysis

Complex analysis looks interesting however I would like to know more. What about complex integration?

Structure
Ch.1, Complex Numbers 1.1 Definitions 1.1.1 Geometric 1.1.2 Matrix 1.1.3 Traditional (i=sqrt(-1)) 1.1.4 Relation between them 1.2 Complex Number Field 1.3 Polar and Exponential Forms 1.4 Roots Ch.2, Complex Functions 2.1 Polynomials 2.2 Exponential 2.3 Logarithm 2.4 Trig Functions 2.5 Riemann Surfaces 2.6 Branches Ch.3, Topology of the Complex Plane 3.1 Regions (Open/Closed Sets, Un/Bound, etc) 3.2 Limits 3.3 Continuity 3.4 Sequences 3.5 Series Ch.4, Analytic Functions and Power Series 4.1 Analytic Functions 4.2 Cauchy-Riemann Equations 4.3 Harmonic Functions (maybe... nice connect to analytic though) 4.4 Taylor's Theorem 4.5 Uniqueness of Power Series and Radius of Convergence 4.6 Mermomorphic and Entire Functions 4.7 Analytic Continuation Ch.5 Integration 5.1 Contour Integration and Cauchy's Integral Formula 5.2 Classification of Isolated Singularities 5.3 Winding Number and Residue 5.4 Laurent Series 5.5 Improper Integrals and Cauchy's Residue Theorem Ch.6 Advanced Topics (maybe) 6.1 Infinite Products and Functions of Finite Order 6.2 The Possion Summation 6.3 Arithematic Functions and Dirichlet Series 6.5 Conformal Mappings 6.6 Fixed Points of a Fractional Linear Transformation 6.7 The Riemann Mapping Theorem 6.8 Weierstrass's Theorem 6.9 Mellin Transormation 6.10 Elliptic Functions and Liouville Theorem 6.11 The Gamma, Sigma and Zeta Functions 6.12 The Riemann-von Mangoldt Formula 6.13 The Lindelof Hypothesis 6.14 Stirling's Formula 6.15 The Prime Number Theorem
 * I've gone ahead and started a restructuring of the book, with the goal of eventually expanding it to the level of coverage common to an introductory level Complex Analysis class (ie, at least through integration). The outline I'm planning on is more or less the following

So, who has any comments, suggestions, or complaints? --Notanut 13:39, 8 Mar 2005 (UTC)

--Notanut 02:29, 10 Mar 2005 (UTC)
 * Actually, looking that outline over again, it seems to me that there need to be a section 2.0 on Complex Functions in general before going into special functions - it may even be desirable to break the chapter in two, one on general Complex Functions (things like mappings from C to C, branchs/Riemann Surfaces, and general properties (with a few specific examples)) and a Chapter on Special Functions (basically 2.1 to 2.4 now).

 * Do not duplicate content. We already have a text on complex numbers! Now content in Calculus:Complex_analysis/Complex_Numbers not in Algebra/Complex Numbers will have to be merged. (I've done so. 08:15, 10 Mar 2005 (UTC))
 * Now, with your outline, that may be usable, but it's best to add content in a structured manner rather than add the structure and then work around it. Dysprosia 07:46, 10 Mar 2005 (UTC)

 * Sorry about the duplication, I'm used to hardcover Complex Analysis books where an opening chapter on complex numbers is basically manditory. That said, the proofs of Euler's formuala and some of the more abstract ideas like the complex numbers as a field are really too advanced to put in a high school level introduction to complex numbers.
 * Ok, never mind the high school comment - I confused the HSE Complex Numbers article with the plain Complex Numbers article.
 * I'm sure you're right about the outline, but I just have a much easier time when I'm doing technical writing when I actually have an overall plan. Obviously there a pretty much a null chance the book would actually come out looking like the outline, I just like having one. --Notanut 20:32, 10 Mar 2005 (UTC)

Perhaps I (I'm a physicist) learned complex analyses in a different way than most mathematicians, but I suggest to move the integration stuff forward. After you derive Cauchy's integral formula for complex differentiable functions you can easily show that if you can differentiate a function once, you can differentiate it twice, so the function is infinitely often differentiable. Also you can show that the Taylor series will converge to the function.

Then you need to introduce the principle of analytical continuation. This can be used to introduce complex analytical functions such as Exp[z] etc.

Then you can proceed with all the usual stuff such as the Maximum Modulus theorem, Residue theorem for meromorphic functions etc. It would be nice to revisit expansion into partial fraction everyone knows from high school analyses using complex analyses.

Then some examples of calculation of integrals using the residue theorem. Also integration of functions with branch point singularity (e.g. by using analytical continuation of function accross the branch cut).

Count Iblis 8 July 2005 23:11 (UTC)

 * I wholeheartedly agree. Holomorphicity and the Cauchy Integral Formula should be introduced as early in the text as possible. Without them, there's not much to say about power series, analytic functions, meromorphic functions, singularities, or analytic continuation beyond the definitions. --Danvk 18:58, 18 February 2006 (UTC)

Added some integration material
I've gone ahead and added some material and examples relating to complex integration and Cauchy's theorem/integral formula. No proofs yet, but the examples are fairly complete.

Also, I'm new to wikibooks, and I'm a little turned off by the fact that only about one in five of my edits actually gets saved. The rest of the time it says I've "lost session data" and need to try again later. Any idea what's going on? I'm using Firefox on Windows, so this probably isn't a browser issue... --Danvk 23:08, 9 February 2006 (UTC)

 * Hi Danvk, nice edits! About equality of functions (analytic continuation), I think it is enough to demand that f and g are equal on a sequence of points with a limit point in the region. The proof consists of constructing the power series about that limit point, which then turns out to be the same for both functions. Let's see if this comment gets saved :) Count Iblis 23:24, 17 February 2006 (UTC)

 * After having the same thing happen to me on en.wikipedia.org, I figured out that it was actually a firefox extension issue. I removed the extension, and have had no problems since. You're correct -- there only needs to be a sequence of points that converges, but I've never seen a non-contrived example where the disc condition wasn't sufficient. I think saying that equal on a disc implies equal everywhere in the region of mutual holomorphicity makes it much more intuitive why this is a remarkable fact. --Danvk 18:49, 18 February 2006 (UTC)

 * The sequence of points is useful to show that analytical continuations of real functions are unique. If you have some real function f(x) and if you have two analytical functions g(z) and h(z) that are continuations of f(x) then g and h must be the same function.

 * Also, in theoretical physics you sometimes encounter analytical continuations of functions defined on the integers, e.g. d-dimensional integrals being continued to arbitrary d. But this isn't unique unless you make some assumptions about the asymptotic bahavior.Count Iblis 23:00, 18 February 2006 (UTC)

title: Talk:Calculus/Complex analysis


text:
General Genetics/Mendelian Inheritance

Gregor Johann Mendel was a monk in the Augustinian Monastery in the Brunn, Czech Republic. In 1854 he began the experiments which started modern genetics. His work with garden peas,  Pisum sativum, was vital to our understanding of inheritance. He is known as the Father Of Genetics.

Mendel's Experiment
Mendel's first step was breeding pure breeding strains of peas. The traits he studied included:
 * Pea colour
 * Height of pea plants
 * and whether the Peas were wrinkled or smooth.

Mendel crossed the pure breeding Parental Generation (designated P). He found that the first generation (F1) was exclusively phenotypically one of the parental types. Mendel then crossed his F1 generation with itself. He found that the F2 generation showed a surprising trait, three quarters were like the F1 generation, while the remaining quarter were like the other Parents.

From this Mendel realised that there were two versions of each loci, one of which expressed dominance over the other. He called this Biparticulate Inheritance. If a gene was following this 3:1 pattern it was said to be segregating Normally.

By looking at multiple genes, Mendel showed that they were not linked to each other and that each loci he studied had no influence over the others. He called this Independent assortment.

By studying cases where the Mendelian laws we can also learn a lot. For instance, if a gene isn't segregating normally it may be sex linked. If two genes aren't Assorting Independently they're probably on the same chromosome

Mendel's laws are the first step to understanding Genetics, they lay down the basic concept of inheritance.

title: General Genetics/Mendelian Inheritance


text:
General Genetics/Dominant and Recessive Genes

When Gregor Mendel studied pea plants, he studied one trait (height, flower color, etc.) at a time. As he studied different traits, he found that some versions of a trait tended to dominate over others. For example, he found that some plants produced wrinkled peas (r) instead of the round peas (R) typically observed, eventually attributed to a mutation affecting starch production. But not every plant that has the mutation to produce wrinkled peas. Because many organisms are diploid, which means they have two homologous chromosomes in each set, they have two copies of a locus (one on each chromosome). If one chromosome has the starch mutation (r) but the other chromosome doesn't (R), then the peas produce starch normally and have the rounded shape. In Mendelian genetics, this means that R is dominant over r.

Each individual pea plant has three possible genotypes: "RR," "Rr," and "rr."

This is a case of complete dominance, where the recessive trait is not seen as long as the organism has at least one copy of the dominant gene. This means that there are only two phenotypes: in this case, "round peas" or "smooth peas." Plants with either RR or Rr will produce round peas, whereas only rr plants will produce smooth peas.

The Molecular Basis of Dominance
We have said that organisms have "pairs" or "sets" of chromosomes, but what does that mean? To explain this point, let's consider humans, which have 23 pairs of chromosomes (for a total of 46 chromosomes). Within each pair, one chromosome was inherited from the maternal parent and the other from the paternal parent. When we say these chromosomes are "homologous," it does not mean they are genetically identical -- after all, most people do not have genetically identical parents. For chromosomes to be homologous, it simply means that the DNA sequences on each chromosome serve the same function, if not in the exact same way.

Any specific location on a chromosome can be referred to as a "locus" (pl: loci). Homologous chromosomes have the same loci, but they do not necessarily have the same DNA sequence at a given locus. Each unique variation of DNA sequence that can be found at a locus is an allele. In cases of complete dominance, the recessive allele is often nonfunctional. What makes Mendel's round and wrinkled peas a case of complete dominance is that pea plants can produce starch normally as long as they have at least one copy of the allele for normal starch formation.

Alternative Patterns of Inheritance
Not all loci show this simple dominance. If we represent phenotype on a plot then Complete Dominance would be like this:

AA/Aa                                         aa     Complete Dominance

Other types are:

AA                   Aa                       aa     No Dominance

AA    Aa                                      aa     Incomplete Dominance

Aa     AA                                     aa     Over Dominance


text:
User:Frontier

I am a Physics/Maths/Biology student at University, I have recently been adding to the Genetics Wiki Book as my first contribution to the community.

--Frontier 01:58, 11 Nov 2004 (UTC)

title: User:Frontier


text:
Perl Programming/TOC

< Perl Programming

Beginning Perl; Table of Contents

 * Chapter 1: Getting Started
 * Getting Perl
 * Useful Skills
 * Layout of this Book
 * Definitions
 * Try-it Boxes
 * Notes
 * Writing Programs
 * A Sample Program
 * Integrated Development Environments (IDEs)
 * Running Programs
 * Windows
 * Unix-like Systems

 * Chapter 2: Your First Program

 * Chapter 3: Strings
 * Introduction to Strings
 * Comments
 * Double Quoted Strings
 * Single Quoted Strings
 * String Operators
 * The . Operator
 * The x Operator
 * Exercises

 * Chapter 4: Numbers
 * Floating Point Numbers
 * Integers
 * Non-decimal Numbers
 * Number Operators
 * The +, -, /, and * Operators
 * The ** Operator
 * Exercises

 * Chapter 5: Scalar Variables
 * Introduction to Scalar Variables
 * Assigning and Using Scalar Variables
 * Naming Conventions
 * Assinging a Scalar Variable
 * Scalar Variables
 * Scalar Variables and Strings
 * Comparison Operators
 * Numeric Comparison Operators
 * String Comparison Operators
 * Exercises

title: Perl Programming/TOC


text:
Electrodynamics/Gauss's Law

Flux
Flux is effectively the amount of Field passing through a surface. In other words, it is analogous to a stream of water; if you put a screen in a creek, then water will pass through it. The amount of water moving through it is the flux.

Using the water analogy, point charges can be viewed as a source (such as a hose or faucet where water comes from), or a drain. Water comes out of a source, flows around the field, and travels into the drain.

If we draw our electric field lines so that our lines from our sinks connect to the lines from our drains, and if we ensure that no lines cross, the flux is essentially represented by the density of lines in our drawing. If we use the common convention that charge "flows out of" a positive charge, and "flows into" a negative charge, we can have a better understanding of what flux is.

Surfaces
A surface is an abstract mathematical tool that we can use to explore various phenomena. What a surface is, is a shell around a region of space. Consider a common inflatable ball, such as a soccer ball, or a basketball. The "ball" itself is just a rubberized shell around a pocket of air.

Like a ball, a surface is just a shape in space that encloses a certain volume. Like a ball, the surface cannot have any gaps in it (if a ball has gaps, air will escape, and the ball will deflate).

Gauss' Law
If the surface we have is a closed one, so it has no gaps, then you can imagine that in a river the same amount of water that enters the surface must also exit the surface. The only time that more water can be coming out of a surface is if there is a hose inside the surface. The only time more water can be entering the surface is if there is a drain inside the surface.

Or if we go back to Electric Field, the only time the flux in a surface is not zero, is when there is a charge inside that surface.

 * $$\oint_S{\mathbf{E}\cdot d\mathbf{a}} = 0 $$

If no charge is inside the surface, where da is an infinitesimally small area.

Now what happens if we place a charge inside the surface, you can imagine that if we had a water tap inside that we would get a net flux leaving the surface. The same is true for the electric field.

Charge Inside the Surface
Imagine a sphere with a charge in the center. We will denote the sphere in spherical coordinates, for ease of use:

 * $$\oint_S{\mathbf{E}\cdot d\mathbf{a}} = \int\frac{1}{4 \pi \epsilon_0}\left ( \frac{q}{r^2} \mathbf\hat r\right )\cdot(r^2 \sin \theta d\theta d\rho \mathbf\hat r) = \frac{1}{\epsilon_0}q $$

Now notice that the radius of the sphere has no influence upon the Net Flux, this means no matter what size the sphere is the answer is the same. This can be extended to mean that there is no dependence upon the shape of S at all.

So therefore:

 * $$\oint_S{\mathbf{E}\cdot d\mathbf{a}} =\frac{1}{\epsilon_0} Q_{enclosed} $$

Where Qenclosed is the total amount of charge located inside the surface. This is Gauss's Law for Electric Fields .

Example: Infinite Charged Plate
Imagine an infinite uniformly charged metal plate, with charge density σ. What is the electric field around the plate? In this case, because we have a plate with charge density σ, but no object of the opposite charge, we assume that there is an oppositely charged object at infinity, for our electric field lines to be drawn towards.

Solution Place a Gaussian Surface through the surface of the metal plate, with sides only perpendicular and parallel to the surface. For ease, we will say that our gaussian surface is a cube or a rectangle. Let A be the area of the side of the cube that is parallel to the plate. To find the total charge inside the plate we can multiply the charge density σ with the total area. Therefore there is an enclosed charge of σ A.

Because the plate is infinite and symmetrical the only direction the E Field can go is perpendicular to the plate. If the E field lines were not perpendicular to the plate, they would eventually cross each other.

 * $$ \oint_S{\mathbf{E}\cdot d\mathbf{a}} = |\mathbf{E}|\int_S{d\mathbf{a}} = 2A|\mathbf{E}| $$

 * $$ \oint_S{\mathbf{E}\cdot d\mathbf{a}} = \frac{1}{\epsilon_0} Q_{enclosed} $$

Therefore:

 * $$ \mathbf{E} = \frac{\sigma}{2\epsilon_0} \mathbf\hat n $$

Where $$\mathbf\hat n $$ is a unit vector perpendicular to the plate.

Expressing Gauss's Law in Terms of Divergence
Perhaps a more useful way of Expressing Gauss's Law is by using the Divergence of the Electric Field:

 * $$ \nabla \cdot \mathbf E $$

This turns our original integral equation into a differential one by using the Divergence Theorem:

 * $$ \oint {\mathbf{E}\cdot d\mathbf{a}}=\int (\nabla \cdot \mathbf E) dV $$

Now if we rewrite Q in terms of charge density ρ, then we have:

 * $$ Q_{Enc} = \int \rho dV$$

Substituting this in we get:

 * $$\int (\nabla \cdot \mathbf E) dV = \int \left( \frac{\rho}{\epsilon_0}\right) dV $$

 * $$\nabla \cdot \mathbf E = \frac{\rho}{\epsilon_0}$$

Note that Gauss's Law is always true, but not always useful. You need a certain amount of symmetry and a good Gaussian Surface in order to use it effectively.

title: Electrodynamics/Gauss's Law


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A-level Chemistry/AQA/Module 5/Thermodynamics/Ideal Gas

What is an Ideal Gas
An Ideal Gas is a hypothetical gas in which all the molecules are considered as non-interacting elastic spheres with negligible radius. The molecules do not interact with each other and they move as free bodies except during very short time intervals when they bounce off each other or bounce off the wall that contains them. Obviously, there is no gas in nature that exhibits the characteristics of an Ideal Gas, although some come very close. It is only a crude approximation to the gases, which often gives reasonable results.

Why Do We Have The Ideal Gas Approximation
We use the ideal gas approximation in most thermodynamic examples involving gases. It is a very good approximation of real gases, especially at low pressures when particle interaction is low.

The Ideal Gas Temperature Scale
When defining a Temperature Scale, you must find a physical situation in which something measurable changes over time. The equation governing the change must be invertible. One option could be length of a metal rod, this wouldn't be very good though as the rod would soon melt.

What was settled on was the Ideal Gas Scale, Temperature is defined such that the product of Pressure and Volume is directly proportional to temperature. Such that 0 /Kelvin/ is when Pressure times Volume is 0 and 273.15K is the /Triple Point/ of Water. $$ PV \propto T $$

Equation of State of an Ideal Gas
Experimentally, it was realised that there were only a certain minimum number of properties of a substance which could be given any specified values. The others depended on these variables. The way in which they were related was called the Equation of State. The Equation of State of a an Ideal Gas is $$ \mathbf {PV = nRT} $$

P = Pressure

V = Volume

n = Number of Moles of Gas

R = Universal Gas Constant = 8.314 $$JK^-1M^-1$$

T = Temperature

The variables you set are called the independent variables, the others are called dependent.

Example
If you have 1 mole of Gas, and it occupies 1 metre cubed at 273.15K what pressure is it at?

Answer $$ \begin{matrix} \ PV & = & nRT \\ \\ \ P & = & \frac{nrt}{V} \\ \\ \ & = & \frac{1\cdot 8.314 \cdot 273.15}{1} \\ \\ \ & = & 2271 Pascals \end{matrix} $$

Pressure Volume Plots
A thermodynamic state of a gas (ideal or not) is completely described by four variables $$P$$, $$V$$, $$T$$ and $$n$$ (see previous topics). In most cases $$n$$ (the number of mols) is kept constant or is approximately constant (in other words the number of the gas molecules is practically unchanged) so we are left with three variables. From the equation of state (see previous topics) we can calculate $$T$$ from the other two variables. Therefore we are left with only 2 independent variables $$P$$ and $$V$$. It is common practice to represent a thermodynamic state on a $$P$$-$$V$$ diagram with a point. The coordinates of the point give us the values of $$P$$ and $$V$$. A set of such points represent a thermodynamic process, as shown for example in the figure below.

The process a) is a constant pressure prosess, known as isobaric (from the Greek word iso:equal and baros:load). For example the steam that leaves our body after a shower. It keeps increasing its volume (it is to be found all over the bathroom) but since it is in open air it has a constant atmospheric pressure. The process b) is a constant volume prosess, known as isochorus (from the Greek word iso:equal and choros:space). For example when we put in the microwave oven a sealed food container. The traped air inside it occupies a costant volume but its pressure keeps rising as it warms up (that's why the lids sometimes pop-up in the microwave oven). The process c) is a constant temperature prosess, known as isothermal (from the Greek word iso:equal and thermal:heat). Why is it that the isothermal curve has such a shape? From the equation of state if $$T$$ = constant then $$PV$$ = constant and so $$P$$ $$\propto$$ $$1/V$$.


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A-level Chemistry/AQA/Module 5/Thermodynamics/Slow and Fast Expansions

Adiabatic and Isothermal Expansions
What is the difference between a slow and fast expansion or compression? Thermodynamically we say that if an expansion is fast it is Adiabatic, i.e. A process where there is no heat flow into the system. A slow expansion is generally an isothermal expansion, where the temperature of the system remains constant throughout the process.

Adiabatic Processes
Adiabatic Process are reversible as the entropy stays the same. No heat flows into the system and all work is done at the expense of Internal Energy.

For an Ideal Gas the equation of a PV equation of an Adiabatic Process is $$ PV^\gamma \propto 1 $$ where γ is the ratio of the Specific Heat at Constant Pressure to that of Constant Volume.

Isothermal Processes
Isothermal Processes are a little different, the system must be connected to a heat bath so that heat can flow into or out of the system in order to keep the temperature constant.

For an Ideal Gas the PV plot is hyperbolic, i.e. $$ PV \propto 1 $$


text:
User:Chinasaur~enwikibooks

w:User:Chinasaur

title: User:Chinasaur~enwikibooks


text:
Talk:High School Mathematics Extensions/Supplementary/Basic Counting

Expansion needed
The class I'm at (in school) is recently teaching about the counting method, and it seems almost everyone(except a few like me) in my class didn't understand it. I think the explanation at this page is not very enough, and more sections can be added:

1)The 'AND' and 'OR' combination(that is things like 2*5*4)

2)Factorial and its application(For example 4!)

Then it's the ordered and then unordered selection --Lemontea 11:31, 11 Nov 2004 (UTC)

 * ✅ All covered. I'll be on the 'AND' and 'OR' combinations in the days to come, I think they would serve as a good introduction for the probability chapter. --Vito Francisco 01:58, 2 February 2016 (UTC)

Not Clear
They tried to teach this in 7th grade and did a bad job explaining it. the Wikis should do better. in the unordered selection it jumps to a formula with no explanation. --Phoebus 00:33, 4 Mar 2005 (UTC)

 * I added a bit of explanation of the general formulas, but I'm not sure if it's enough. I haven't taught classes below college level. --Jwwalker 04:30, 15 Mar 2005 (UTC)

Permutations and combinations
Isn't the things described in this chapter normally called permutations and combinations. Zginder 23:16, 13 September 2007 (UTC)

 * ✅ Added clarification. Thanks for your input. --Vito Francisco 01:58, 2 February 2016 (UTC)

Combination with repetition
To do: Needs more tangible examples and teen-friendly (less rigorous and abstract) language. --Vito Francisco 02:04, 2 February 2016 (UTC)


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Category:Veal recipes

Recipes involving veal.

title: Category:Veal recipes


text:
Category:Carrot recipes

Recipes involving carrots.

title: Category:Carrot recipes


text:
Category:Raisin recipes

Recipes involving raisins.

title: Category:Raisin recipes


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Cookbook:Smoking

Smoking is a slow form of cooking that can pack in more flavour than probably any other form. It involves soaking the ingredient, whether it be fish, meat or vegetables, in the smoke of an aromatic wood.

An optional method of smoking food is through the cooking of the food in a covered grill. In a sense, all grilled or barbequed food have some aspect of smoking involved, usually through drippings on hot fire causing smoke, or by the fire smoke itself.

Ingredients and Materials

 * Smoker or smoker grill
 * wood, charcoal or other fuel for the fire
 * Smoking woods, leaves or herbs. Each has different attributes and favors. Some complement the meats more than others.
 * Alder — light smoke, good with fish
 * Bay leaves - spicy herbal smoke, good for meats, vegetables, and general-purpose
 * Apple — somewhat sweet. Good with ham, beef or poultry
 * Cedar Plank — used with fish.
 * Cherry — sweet smoke, good with poultry or fowl. Do not use the bark from cherry for smoking, as it will impart a bitterness.
 * Grape — unique sweet smoke, good with poultry or fowl
 * Hickory — traditional favorite. Sharper flavor
 * Maple — Mild smoke, good with pork, bacon and ham
 * Mesquite — southwest flavor, somewhat sweet. Burns hot and fast when moisture is depleted so replenish frequently.
 * Oak — medium smoke, good with meats
 * Peach — somewhat sweet, good with poultry or fowl
 * Pecan — rich smoke, burns slowly
 * Seaweed — Sharp unique flavor - unique flavor for seafood
 * Wine barrel chips — combination of fruity wine and oak smokes, good with meats and poultry
 * Herbal smoke — Bay leaves, Cinnamon, Nutmeg, Peppermint, Rosemary, Tea
 * Fruit smoke — Lemon Peel, Orange Peel

Building a Smoker
Building a smoker is not a complicated process, but may take a bit of time and effort. An old-style barbecue (the round ones you put coals in the bottom of) is easily modified into a "grade A" smoker. Just get the barbecue, find a thick piece of metal tubing (about 10-15 cm diameter) and cut a hole to fit it into the bottom of the barbecue. Another smaller metal drum is now needed; similar to an oil drum. Attach the other end of the pipe to the lid. The pipe needs to be long enough so that the meat doesn't actually cook while being smoked, just picks up flavour. Put a light bulb at the bottom.

A metal mesh goes above the globe and this is where you place your leaves, wood and/or wood chips.

Smoking Fish
Fish is one food that is typically preserved by smoking. Salmon, Trout, Whitefish, various types of suckers, eel, Tuna, Marlin, and other fish are commonly used, with fish containing a high oil content producing the best results due to the fat picking up the smokes flavor, and helping to retain a moist texture. Whole fish, sectioned steaks, and skin on filets produce the best results because of the tendency of many fish to fall apart if the skin is removed.

Dress and then wash the fish under cold running water. Prepare a brine solution using a common easy brine. Combine 1 cup of salt, and one cup of sugar per gallon of water. This makes a saturated solution in which the liquid will not accept any more salt. Old timers used to mix in salt until it would float an egg. Many variations exist, and the salt/sugar ratio can be reduced, however it will influence flavor and preservation qualities. Full salt brines are highly recommended for cold process smoking due to the very real threat of botulism toxin forming under low heat, low salt smoking conditions. Botulism is likely to form in ranges of 40°F (4.4°C) to 140°F (60°C) temperature. Monitor your temperatures using a quality thermometer you trust. Soy sauce can be substituted for part of the salt, or in addition to it, as can honey, brown sugar, molasses, or other sweeteners for the sugar. Be aware that it will affect the final flavor and results. Many other ingredients can be added such as Worcestershire sauce, chilies, garlic, herbs like dill, and spices of various flavors are used in regional variations.

Place the fish in a large enough glass, or stainless steel container, then pour the brine solution over the fish and cover. Do not use steel, cast iron or aluminum. Plastic can be used, but it will tend to pick up the odor of the fish, and some ingredients will stain it, rendering it unusable for other purposes. Place the container in the refrigerator and depending upon size and thickness of the cut of fish brine for 2-3 hours for small fish, such a Smelt, or leave large whole fish like Salmon, or Lake Trout overnight. Be aware that the longer the fish is in the brine the stronger the salt and seasoning flavor will become. The experience will guide you.

Remove fish from the brine and rinse under running water briefly. You can skip the rinse, but the finished product will be affected in appearance and have a stronger flavor. Pat dry the fish with paper towel, or a clean lint free cloth. Place the fish on racks also made of stainless steel, or chrome-plated steel. Never use galvanized metal in contact with salt brined fish, fowl, or meats. Allow the fish to dry until the pellicles form. This is a thin, shiny membrane that is dry to the touch. It will take about an hour or so to develop depending upon the humidity in the air. This drying step produces a superior product with steaks and filets. The pellicle formation is less apparent in whole fish, but does enhance the finished product. Place the fish in the smoker, and using the wood of your choice, smoke from 1 to several hours depending again on the thickness of fillets or steaks, or size of the fish, and how hot the smoke is. Again experience will guide you. If after sampling the fish the product is not sufficiently smoked return it to the smoker.

90 degrees Fahrenheit/32 degrees Celsius constitutes a cold smoke, and results in a superb final product with a long shelf life. Dry cured hams are cold smoked and require no refrigeration. Cold smoking also takes longer than a hot smoke, and closer monitoring. Higher heat is a combination of grilling and smoking, and the finished product will be cooked as well as smoked. Ensure that the fish is far enough away from the heat source to avoid burning. Indirect heat is best, and a water-filled pan can be placed between the heat source and food being smoked to add moistness and catch fat that may cause flare ups if allowed to drip directly on the coals. This method works with pork, fowl, and also for making beef jerky. Meats and fowl can be basted with a sauce near the end of the cooking cycle. My preference is to use a hotter smoke for meats and fowl, and a cooler smoke for fish.

Heat Sources
Gas, either natural or propane, charcoal, wood burned down to an ember fire, a hot plate with a cast iron pan, or a cast iron smoke box placed on any of these heat sources will generate the required heat and smoke. The advantage of an electric hot plate is the ease of regulating the heat source, and a higher degree of control. Soak the chunks, or chips of wood, in water to prevent them from igniting. This step will cause them to smolder and produce smoke for a longer period of time. Place the wood in either direct contact with the coals, or in a metal pan always when using gas, or electric heat sources. A pan, or smoke box can be used with direct charcoal fires also. If using Cherry wood for smoking remove all the bark. It will adversely affect the flavor of the product. A remote heat source piped into the smoker itself is necessary for cold smoking. Utilize draft control and convection to funnel the smoke into the smoker by placing the smoke generator in a position below the smoker. Clothes dryer vent pipe and elbows, or furnace duct with dampers, works well for directing and controlling the smoke.

Cooking by Smoking
To cook, just pick the leaves and wood chips from an aromatic tree (Bay leaves are good) and put it on the metal mesh. Put the meat in the smoker like you would if you were barbequing it. Turn on the light and wait 6 hours. After this you can refrigerate it and cook it on a grill later.

Smoking food is time-consuming, and can be expensive and a bit tricky, but the results can be superb.

Cooking foods by smoking
In this method, the foods are cooked slowly with a smokey fire. This usually involves an indirect cooking method, where the food is covered with smoke and heat, but not directly over hot coals. The smoke is provided through water-soaked wood chips or aromatic leaves placed on the fire or coals. It is a slower cooking method taking an hour or longer, depending on the food being smoked.

Warning
Warning: If you can't cure it, do not cold smoke it.  While cold smoking food is quite a simple process, there are issues of safety. All smoked products must be cured. The reason for this is the threat of botulism. The bacterium responsible, Clostridium botulinum, is ubiquitous in the environment, grows in the anaerobic conditions created in the smoker, and thrives in the 40°F (4.4°C) to 140°F (60°C) temperature range. For this reason, anything you cold smoke should be cured.

ספר מתכונים/עישון Kookboek/Roken

title: Cookbook:Smoking


text:
User talk:Red nosereindeer

Welcome to Wikibooks!. I love your username. Theresa knott 14:31, 11 Nov 2004 (UTC)

title: User talk:Red nosereindeer


text:
Cookbook talk:Midwestern Cuisine

I deleted a phrase that talked about "comfort foods." Anyboy know what that is :-) liblamb 18:07, 11 Nov 2004 (UTC)
 * Sure, but it's not easy to describe. Examples: mashed potatoes, pumpkin pie, pudding, baked chicken, squash, biscuits, green beans... Think of thanksgiving food, minus the fancy stuff. AlbertCahalan 05:28, 14 April 2006 (UTC)

title: Cookbook talk:Midwestern Cuisine


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Cookbook:Pezzetti di Cavallo (Italian Horse and Tomato)

Pezzetti di cavallo (pieces of horse) is a dish from Italy.

Ingredients

 * 1 kg horse meat
 * 1 L tomato sauce
 * Onions, chopped
 * Olive oil (extra virgin)
 * Parsley
 * Carrots
 * Celery
 * Chilli peppers
 * 2 leaves laurel

Procedure

 * 1) Cut the horse meat in cubes, and fry it in a pan with some onion until it turns brown.
 * 2) Add tomato sauce.
 * 3) Add carrots, parsley, celery, laurel, and chilli peppers to taste.
 * 4) Cook on low heat (preferably in a clay pot).
 * 5) Skim the foam on the top and let simmer for 4 hours.
 * 6) Serve with home-made bread.


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Cookbook talk:Pezzetti di Cavallo (Italian Horse and Tomato)

This module was originaly published in Wikipedia, under the title Pezzetti di cavallo. The authors at the time the page was moved are listed below.

* (cur) (last) 05:04, 21 Jul 2004 Lyellin * (cur) (last) 05:03, 21 Jul 2004 Lyellin (boilerplate) * (cur) (last) 02:12, 8 Apr 2004 Liftarn m (Wik) * (cur) (last) 05:34, 7 Mar 2004 68.59.165.237 * (cur) (last) 22:16, 9 Sep 2003 Patrick0Moran m   * (cur) (last) 06:06, 26 Aug 2003 Liftarn


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Cookbook:Easy Batter Bread

A batter bread is a type of bread made with a relatively high liquid to flour ratio. As a result, it forms more of a batter than a dough. This bread takes about three hours to make and about ½ hour of hands-on work.

Procedure

 * 1) In a bowl, mix the lukewarm water, ½ teaspoon sugar, and active dry yeast. Let stand until yeast mixture becomes frothy and increases in volume.
 * 2) While the yeast mixture is standing, in a separate large mixing bowl, mix the butter, 1 tablespoon light brown sugar, salt, and hot water or buttermilk.
 * 3) Once the yeast mixture becomes frothy, add the yeast mixture to the separate large mixing bowl.
 * 4) Add 2 cups of white flour to the large mixing bowl. Stir at slow speed with an electric mixer for 1 minute. After that, mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.
 * 5) With the remaining 2 cups of white flour, add the remaining flour at about ¼–½ cup at a time to the large mixing bowl, and continually mix with a spoon until the mixture begins to pull away from the sides of the bowl or it becomes difficult to add more flour.
 * 6) Cover the mixture with plastic wrap and a towel. Place in a warm room with no drafts until the batter doubles in volume (about 45 minutes to 1 hour).
 * 7) After the batter was allowed to sit, stir it down with a spoon (about 25 strokes).
 * 8) Divide the batter into 2 loaf pans. Wet fingers and push into the corners and smooth out.
 * 9) Cover both setups with plastic. Place in a warm room and let the batter rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the batter rise too high (if it does rise too high, punch it down a little bit and let it rise again).
 * 10) Bake at 375°F for 30–45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.
 * 11) Turn out on a wire rack and let cool.

title: Cookbook:Easy Batter Bread


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Cookbook:Latkes

Latkes are potato pancakes, commonly associated with the Jewish cultural tradition in the United States and Europe. They can be and are served any time, but traditionally form part of the menu during the celebration of Chanukah. Eating potato pancakes is not one of the mitzvot of Chanukah; that is, it is not a fundamental part of the Chanukah rituals, and has no religious significance. It is seen as appropriate to eat foods cooked in oil during a festival that celebrates the miracle of the Chanukah oil. In Israel, potato pancakes are familiar and well-liked but the sufganiya (jelly doughnut) is considered to be more Israeli.

Various recipes for potato pancakes vary in the degree of fineness to which the potatoes are grated. Some are grated to long strips, others to a fine powder. Both latkes and potato pancakes bear a distant resemblance to the American dish hash browns; however, hash browns are merely coarsely grated potatoes with no binding ingredients or flour.

Ingredients

 * 4 large potatoes, peeled
 * 1 medium onion, peeled
 * 1 egg, beaten
 * 2 tablespoons matzo meal, cornmeal, or flour
 * Salt to taste
 * 2 tablespoons vegetable oil
 * Applesauce, sour cream, and/or sugar for serving

Procedure

 * 1) Grate the potatoes and onions.
 * 2) Place grated potatoes and onions in cheesecloth or a fine sieve. Squeeze mixture well to drain excess moisture, which will ensure proper frying.
 * 3) Mix drained potato and onion mixture with egg, matzo meal, and salt.
 * 4) Heat oil in a 10-inch (25 cm) pan over medium heat until it is quite hot. Drop 1–2 tablespoons of the potato mixture per pancake into the pan. Flip partway through the cooking to allow both sides to fry.
 * 5) Serve with applesauce, sour cream, and/or sugar as a topping.

Notes, tips, and variations

 * Variants include cheese latkes, zucchini latkes, and apple latkes.

title: Cookbook:Latkes


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Cookbook:Tomato Sauce Piquante

Ingredients

 * 1 ounce ham
 * Butter
 * ½ onion
 * ½ carrot
 * ½ stalk celery
 * 1 bay leaf
 * 1 sprig thyme
 * 1 clove
 * 4 peppercorns
 * ⅓ cup vinegar
 * ½ glass Chablis white wine
 * 1 cup stock
 * 6 tomatoes, cut up and strained of all their liquid
 * Veloute or Espagnole sauce
 * 1 tsp castor sugar
 * Juice of ½ lemon
 * 1 ounce butter

Procedure

 * 1) Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.
 * 2) Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes.
 * 3) Cook this in a covered stew pan and pass it through a sieve, making sure none of the bay leaf or thyme goes through.
 * 4) Mix this sauce with an equal quantity of Veloute sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again.
 * 5) Add the castor sugar, the lemon juice, and butter.

Notes, tips, and variations

 * Another tomato sauce may be made like this, using stock instead of vinegar and leaving out the lemon juice and sugar.

title: Cookbook:Tomato Sauce Piquante


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Cookbook talk:Tomato Sauce Piquante

This recipe was previously published in the Wikipedia article Tomato sauce piquante. The page history at the time the content was moved is included below.

* (cur) (last) 07:04, 2 Aug 2004 Burschik m (added category) * (cur) (last) 07:25, 30 Jul 2004 Elf-friend (vfd notice) * (cur) (last) 07:18, 30 Jul 2004 Taxman m (fixed link to stock (food) a recipe that should perhaps be moved) * (cur) (last) 17:38, 17 Nov 2003 Skybunny m (Redirect 'Ham' to ham (meat)) * (cur) (last) 21:28, 14 Nov 2003 Dori (copyedit, fmt, see talk page for note) * (cur) (last) 12:09, 31 Jul 2003 Malcolm Farmer m   * (cur) (last) 07:51, 25 Feb 2002 Conversion script m (Automated conversion)

The following note was in the text: "This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary."

title: Cookbook talk:Tomato Sauce Piquante


text:
Category:Bean recipes

Recipes involving beans.

ko:분류:콩 요리

title: Category:Bean recipes


text:
Cookbook:Easy No-knead Raisin Bread

This raisin bread takes about three hours to make and about ½ hour of hands-on work.

Procedure

 * 1) Mix together lukewarm water, ½ teaspoon sugar, and the active dry yeast. Let stand until foamy.
 * 2) Combine butter, brown sugar, salt, and hot water or buttermilk in a large mixing bowl. When yeast mixture becomes frothy and increased in volume, add it to the mixing bowl.
 * 3) Mix the cinnamon with 2 cups of the flour, then add the mixture to the bowl. Stir at low speed with an electric mixer for 1 minute. Mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.
 * 4) Flour the raisins lightly and add them to the mixture.
 * 5) Mix additional flour with a spoon, ¼–½ cup at a time, until the dough begins to pull away from the sides of the bowl or it becomes difficult to add more flour. Baker's discretion.
 * 6) Cover with plastic wrap and a towel. Place in a warm place with no drafts until the batter doubles in volume, about 45 minutes to 1 hour.
 * 7) Stir down with a spoon (about 25 strokes).
 * 8) Divide into 2 loaf pans. Wet your fingers and push the dough into the corners and smooth out.
 * 9) Cover with plastic. Place in a warm place and let the dough rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the dough rise too high (punch it down and let it rise again if it does).
 * 10) Bake at 375°F (190°C) for 30–45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.
 * 11) Turn out on a wire rack and let cool.

title: Cookbook:Easy No-knead Raisin Bread


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Cookbook:Onion Chutney

| Indian Cuisine

Onion chutney is a delicious sweet-and-sour chutney used as a side dish for many South Indian snacks and breakfast items. It is one of the components used in masala dosa assembly.

Ingredients

 * 2 tsp oil
 * 2 tbsp channa dhal
 * 2 medium-sized red onions, coarsely chopped
 * 3 pieces of coconut, each 1x1 inch
 * 1 tsp tamarind paste
 * 4–6 dried red chile peppers
 * Salt to taste

Procedure

 * 1) In a shallow pan, heat the oil. Add the chana dal, and stir until the dal is roasted.
 * 2) Add the onions, and stir fry them till they become transparent and the edges turn golden brown. Turn off the heat and let them cool for a few minutes.
 * 3) When cooled, blend together the onion mixture, coconut, chillies, tamarind, and salt until it makes a smooth paste. Add a few teaspoons of water if necessary.

title: Cookbook:Onion Chutney


text:
Category:Coconut recipes

Recipes involving coconut.

title: Category:Coconut recipes


text:
Category:Onion recipes

Recipes involving onions.

title: Category:Onion recipes


text:
Cookbook:Red Cross Fudge

| Confections

Red cross fudge is a delicious, easy fudge that works every time and never crystallizes.

Ingredients

 * 4½ cups (1 kg / 2.2 lb) white granulated sugar
 * 0.5 lb butter
 * 1½ cups (375 ml / 12.7 oz) evaporated milk
 * 1 tbsp vanilla extract
 * 2 cups (120 g / 4.2 oz) miniature marshmallows
 * 12 oz (340 g) real chocolate chips
 * 2 cups (120 g / 4.2 oz) chopped walnuts

Procedure

 * 1) Combine sugar, butter, evaporated milk, and vanilla in a saucepan and bring to a rolling boil.
 * 2) Cook on medium heat for 11 minutes, stirring constantly.
 * 3) Add marshmallows, chocolate chips, walnuts to fudge and mix well.
 * 4) Pour into a buttered pan and let cool.
 * 5) Cut into squares when it cuts without melting back together but before it becomes crumbly.
 * 6) Store in an air-tight container.

Notes, tips, and variations

 * Substituting margarine for butter makes the fudge oily. Imitation vanilla affects the aroma.
 * Other varieties of chips (vanilla, butterscotch, etc.) work as well.

title: Cookbook:Red Cross Fudge


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Cookbook:Beef Jerky

| U.S. Cuisine | Texas Cuisine

Beef jerky is ideal for road trips and camping, as it will not perish as readily as fresh meat. It is suitable not only as a snack but also as a meal. This recipe for jerky is not heavily brined and flavored as commercial jerky is. Other meats may be substituted instead of beef, but use caution.

Ingredients

 * ¾ tsp salt
 * ¼ tsp pepper
 * 1 tbsp brown sugar
 * ¼ tsp garlic, minced or pressed
 * 2 tbsp Worcestershire sauce or teriyaki sauce
 * ¼ tsp liquid smoke
 * 1 lb (450 g) beef (flank or skirt steak is ideal)

Procedure

 * 1) Mix all ingredients except beef to make brine.
 * 2) Slice beef into ¼-inch thick strips. Small chunks (about ¾-inch) of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.
 * 3) Marinate meat in overnight, or at least for an hour or two.
 * 4) Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6–8 hours. They may also be dried in a 150 °F (65 °C) oven with foil-covered racks. If using the oven, turn meat over 3–4 hours into drying time and reduce temperature to 130 °F (55 °C).

Notes, tips, and variations

 * Other common seasonings may include ¼ tsp each of cayenne pepper, cheese powder, and/or white pepper.
 * The meat should bend but not break when properly dried.

title: Cookbook:Beef Jerky


text:
User:271828

Feel free to make comments here.

title: User:271828


text:
User talk:Pochi~enwikibooks

¡Bienvenido! :-D Veo que has empezado con ganas :) Supongo que el material que subes es de tu propia factura, y no tomado de libros ni apuntes de profesores. ¿Supongo bien? Es que ando algo paranoico porque en la wikipedia siempre andamos con problemas con eso (los potenciales líos de propiedad intelectual, etc).

Ahora que lo miro, veo que has subido imágenes. Te pregunto lo mismo: ¿son tuyas o de una fuente libre? Si son escaneadas de un libro o de un cuadernillo de prácticas, lo mejor es que pidas permiso para su uso de forma oficial, o que solicites su borrado a algún administrador, y las sustituyas por otras usables (quizá ni siquiera necesitemos imágenes nuevas, hay varios wikilibros de química que tendrán un buen surtido...). A las malas, mejor dejar un artículo sin imágenes, a la espera de que algún artista libre nos las dibuje, que exponernos a pleitos y problemas legales :) -- 4lex 21:45, 11 Nov 2004 (UTC)

Hola! Lo que he escrito son apuntes hechos en ordenador directamente de clase, los apuntes reales son mucho mas elaborados y mas tochos. Respecto a las imágenes, son de unas fotocopias, osea, son de libre distribución y no han sido sacadas de ningún libro. Si ves ke las imágenes no merecen la pena me lo dices y buscamos unas ke sean mejores y que tampoco tengan el copyright ese.

Saludos!

Pochi.

 * Si los apuntes han sido escritos por tí, entonces son el tipo de material que nos sirve :) La calidad y oportunidad de las imágenes es indiscutible: son buenas y aportan al curso.
 * Sin embargo, las fotocopias como sinónimo de libre distribución me dan un poco más de miedo... es como las imágenes que coges de páginas web. Por defecto, no se puede. Seguro que a todo el mundo le da lo mismo, pero el caso es que esas imágenes las hizo alguien, y es posible que alguien (que puede ser el mismo u otro) tenga los derechos de autor. Ahora puede dar lo mismo, pero quizá dentro de unos años estos wikilibros se comercialicen (la GFDL lo permite), y si alguien tiene derechos, quizá nos meta en un lío. Podemos dejarlas por ahora, pero en el futuro sería muy bueno coger la costumbre de tomar imágenes de origen libre certificado (como tus textos, con alguien detrás que diga: "es mío y lo libero bajo la GFDL"). Una idea interesante que se me acaba de ocurrir sería irlos sustituyendo por fotografías digitales.
 * En cualquier caso, pido perdón por ser tan pesado en este tema (bueno y en casi todos ;). En la Wikipedia hemos tenido y seguimos teniendo muchos problemas y discusiones muy largas y sesudas sobre asuntos de copyright, especialmente en imágenes... -- 4lex 06:29, 13 Nov 2004 (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 Pochi. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Pochi~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) 05:22, 19 April 2015 (UTC)

title: User talk:Pochi~enwikibooks


text:
User:Joelnackman/monobook.css

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div.pBody { border-color: orange; }

title: User:Joelnackman/monobook.css


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Introduction to Philosophy/Logic/Paradoxes

Introduction to Philosophy > Logic > Paradoxes

 * The simplest way to think about the paradox is as something that can not exist without itself. Generally, it is an event perpetrated in such a way as to remove or render impossible the perpetration of said event. There are many forms of paradoxes. Three such are the predestination paradox, the ontological paradox, and the grandfather paradox.

Predestination Paradox (Causal Loops)
A predestination paradox, or causal loop, is a paradox of time travel. It exists when a time traveller is caught in a loop of events that "predestines" him to travel back in time. This paradox is in some ways the opposite of the grandfather paradox.

The following are two examples of a predestination paradox:

"As an example, say there is James, a time travelling android. He was created by Mark, who found the plans to make James on his dresser one day and worked from those. The issue at hand is that the plans were written and placed there by James after he was made. The obvious difficulty is the fact that, at some point, the cycle has to have an outside factor as a beginning."

"Say that Irwin was born as a result of Nick dying in an assassination. Irwin has always believed that Nick's death was a terrible loss to humanity, and he goes back in time to prevent it. In a universe of diverging realities, this may make sense, as Irwin is actually travelling from reality A to reality B, where he can prevent the assassination and maintain his existence. Likewise, there may be a universal principle that prevents such paradoxes from occurring that holds him back from doing anything, however, in the constraints and for the purposes of this discussion, we will assume there is no such principle. Irwin warns Nick (or pushes him down, or shoots the sniper, or removes Nick from the situation), thereby erasing his birth from existence. The question raised is, how was Irwin born to go back in time in the first place, as he was not born at all supposing that the cause of his birth (Nick's death) has been removed? As such, he couldn't have protected Nick from assassination, else he would not be born. This, in turn, would lead to him being born, which would mean that he went back in time and saved Nick, and the same process would be repeated ad nauseam."

Ontological Paradox
An ontological paradox is similar to a predestination paradox in that it is nested in causation, but raises the ontological questions of where, when and by whom the schematics were created. Time loop logic operates on similar principles, sending the solutions to computation problems back in time to be checked for correctness without ever being computed "originally."

"One example is seen in Star Trek II: The Wrath of Khan and Star Trek IV: The Voyage Home. In Star Trek II, Captain Kirk receives antique eyeglasses from Dr. McCoy. In Star Trek IV, Captain Kirk pawns the glasses (nearly three hundred years in the past, in the late 20th century) given to him by Dr. McCoy, who will, again, buy the glasses for Kirk in the 23rd century."

Grandfather Paradox
The grandfather paradox is a paradox of time travel, supposedly first conceived by the science fiction writer René Barjavel in his book "Future times three" ("Le voyageur imprudent", 1943). Suppose you travelled back in time and killed your biological grandfather before he met your grandmother. Then you would never have been conceived, so you could not have travelled back in time after all. Now did you travel back or not? The grandfather paradox has been used to argue that backwards time travel must be impossible. However, other resolutions have also been advanced.

Up: Logic Table of Contents


text:
Biblical Studies/New Testament Commentaries/1 John/Chapter 1

What follows is a personalized account and in no way reflects the views of the sponsor:

v 1 John was a trustworthy witness because he relates what he himself saw, touched and heard. His entire life was changed by his experience with Jesus, and even decades later, in his old age and near death, he is preoccupied with telling people about it. At this point John has seen ten of his fellow apostles killed for their faith but he keeps on professing up to the very end. An entire community was based on what he and others had witnessed, and it is to this community, the church, that John is addressing his letter.
 * For those seeking a historical-critical approach, I offer the following notes: The text of 1 Jn does not identify its author, nor is there any mention in the text of anyone named John nor of any apostle(s).  Moreover, the author does not use the first person singular "I," but writes about what "we" (first person plural ) have heard, seen, looked upon, and touched.  No apostles are mentioned in the text nor, consequently, anything about their lives or martyrdoms.

v 2 Before meeting Jesus, John, a faithful Jew, was spiritually dead. It was only through Jesus that he was able to feel set free from his old way of life. Now this was an experience shared by thousands of Christians who received his letter: leaving death for life, leaving an existence marked by shallowness and lack of fulfillment for a new life of constant struggle but of soul-felt happiness. The old life was life only in that his body existed and functioned, but was without hope. His new life begins on the earth and continues into eternity with God. Life came only through Jesus, sent by God from heaven to earth to bring hope to a people who had none. Life was manifested first to John and his companions, then through them to many more people who had come to faith in Christ and who had left behind their old lifestyle and united with the radically different lifestyle of the church.

 * This letter doesn't suggest that its author was a converted Jew. There is no maligning of Judaism as hopeless, shallow, or anything else, inasmuch as Judaism isn't mentioned in the letter.

v 3 John announced the message to the people to help them be united with him as he was united with God. Without the message or the preaching, the people would not be united with God or with the apostles. John proclaims that no-one would be close to God, since Jesus is the only path to God in a darkened world (Jn 14:6).

v 4 John enjoyed what he did and it was a pleasure for him to write to his flock. He saw people’s lives change as they drew close to God. Thus writing helped him to complete his happiness, which would be incomplete if he didn’t help those around him draw closer to God or if those who had been close to God drifted away.

v 5 The message: God is light, and in him is no darkness at all. Light is freedom from sin and ignorance; light is understanding, enlightenment, and spiritual maturity. Darkness is a symbol of sin, lies, and death. As God has no darkness, the Christian should not permit sin in his or her life.

v 6 Saying we are united with him: that is, the Christians. Anyone in the church who lives in lies or unrepentant or unconfessed sin lives in darkness, futilely, trying to hide his actions from men, but unable to hide them from God. This is to have stepped away from the truth and be once again in opposition to God and his will. This drives a barrier between one Christian and the others, is a break of faith and is not what God or John want.

v 7 No Christian, nor any human, has never sinned (Rom 3:9-20) and no Christian can avoid sin completely even after coming to know God (v 8). However, to be close to God a person needs to be purified, and that happens only through the blood of Jesus. This allows Christians to be united one with the other and live in the light, with God.

v 8 Some in John’s audience liked to think that they had no sin. They were mistaken and fooling themselves. Not only that, but they had stepped away from God’s truth, because John says that such a person has no truth in him. We must recognize our sins before God to be close to him and for there to be truth in us.

v 9 What should we do about our sins? John’s answer for his flock was clear: confess them. A person is not right before God by behaving well, as no-one is able to live up to God’s perfection. Unfortunately, every living person sins (v 8, Rom 3:9) and needs forgiveness. God, who is just, forgives the sins of the Christian who asks it. Besides this, God cleans the Christian of wrongdoing, helping him to leave behind sinful and destructive tendencies.

v 10 In the case of a Christian who claims he has not sinned, this in itself is a grave sin as it makes God out to be a liar. This reveals that the person has not come to a true relationship with God, as he has not accepted God’s word.


text:
Physics with Calculus/Glossary

Closed systems are systems which do not interact with their environment. For example, if we are only considering the exchange of heat energy, the inside of an insulated box would be a closed system, since no heat can get in or out. Compare this with open systems.

Open systems are systems which interact with their environment, so that energy or mass can be added or removed from them. For example, a pot of water on a stove is an open system, because energy (in the form of heat) is added to the water by the stove. Compare this with closed systems.

title: Physics with Calculus/Glossary


text:
Celestia/View Control

Introduction
Celestia provides you with very powerful and flexible ways to control your view into Celestia's simulation of the cosmos. Once you understand how to manipulate its interactive controls, you can quickly and easily position yourself to view the astronomical phenomena that interest you. If is helpful to think of Celestia as providing a remotely-controlled camera that is at your command. The view that you see on your screen is determined by the location of the camera, the direction the camera is pointing, and the magnification of the camera's zoom lens. Each of these factors can be controlled independently.

One important thing to understand is that both the location and direction of the camera are specified relative to some frame of reference. The frame of reference may be attached to a moving object (such as a planet or moon). If so, then the actual location and direction of the camera (with respect to absolute space) will automatically change as the object moves. This is often very convenient, because it means that you do not have to continuously change the camera location and direction manually in order to keep the object in view.

Commands which change Celestia's view of the universe are described in the file Celestia/controls.txt

Zoom Control
The magnification of the camera's zoom lens determines how large or small objects will appear on your screen, and also how much of the environment around you is visible (the field of view). If you increase the magnification then objects will appear larger, but you'll have a smaller area in view. (You can also make objects appear larger by moving the camera closer to them. The difference between zooming and moving the camera is important, as we will explain below.) Celestia displays the current magnification factor and field of view in the lower right hand corner of the window. As you zoom in, the magnification factor will increase, and the field of view will decrease. Zooming out has the opposite effect. If you zoom out to a very large field of view, the view will become distorted, much like what you would see with a fish-eye lens.

Repeatedly typing a comma narrows the field of view, increasing the magnification. Repeatedly typing a period (.) widens the field of view, decreasing the magnification.

title: Celestia/View Control


text:
Cookbook:No-Bake Chocolate Oatmeal Cookies

These no-bake cookies are delicious, fast, and easy to customize.

Ingredients

 * ½ cup cocoa powder
 * ½ cup milk (any fat percentage)
 * 3 cups oatmeal
 * 2 cups white sugar
 * ½ cup butter
 * 2 teaspoons vanilla extract
 * ½ cup smooth or chunky peanut butter

Procedure

 * 1) Combine the sugar and cocoa in a saucepan, and stir well.
 * 2) Add milk and stir well. Add butter and place over medium-high heat.
 * 3) Bring mixture to a boil. When it reaches a rolling boil that cannot be stirred down, boil while stirring for exactly 1 minute.
 * 4) Remove from heat and add peanut butter and vanilla. Stir until peanut butter is melted and mixture is smooth.
 * 5) Add oatmeal and stir to combine. Immediately spoon the mixture onto a cookie sheet, leaving enough space between them for spreading out.
 * 6) Let stand on counter for at least 20 minutes to stiffen or refrigerate to speed up the process.

Notes, tips, and variations

 * You can also use nutella to give the no-bake cookies something extra.
 * Rather than forming cookies, try pouring the hot mixture into a pie pan with a graham cracker crust. Once cooled, top the mix with whipped cream and fruit or any other desired topping.


text:
Talk:Introduction to Art/What is Art?

not sure if anyone is actively maintaining this at present, but i feel that it's important to begin with a less partisan thesis. in contemporary art pedagody, there is a need (and a considerable demand) for texts which enable students to approach many of the more vital strains of experimental art practice at an undergraduate (or indeed secondary) level. as such, i'm of the opinion that founding the text on a necessarily expressionist paradigm effectively prevents it from engaging thoroughly with, for example, minimal art, conceptual art, and appropriation-based practices, to name just a few things.

might i suggest that instead of letting this statement remain a central assumption of the text, one could introduce a section on central pilosophical issues in reading/theorizing "art." obviously, one of these would be "expression," discussing among other things the conflation of expression and expressionism, theories of communication and transmission, and the impact of major critical discourses (existentialism, phenomenology, deconstruction...) on the approach to the problem of expression in critical and "studio" art practices.

lastly, if more than one or two others are willing to work on this...i'd like to see the taxonomy of media handled a bit differently. it needs to be a bit less classical and more of a set of considered heuristics that acknowldge the extremely contingent nature of the project of distinguishing between media. i'm thinking of things such as the distinction between painting and drawing in much expressionism, the distinction between painting and sculpture in much minimalism, and distinctions between sculpture, installation, assemblage, sound art, conceptual art, software art, etc. that have been nearly impossible to use in any "objective" way for decades now.

at any rate, i'm mostly just wondering who's out there and also interested in working on some outlines for this kind of project.

-chris madak

title: Talk:Introduction to Art/What is Art?


text:
User:Chrismadak

blog: http://deceptionisland.blogspot.com

title: User:Chrismadak


text:
A-level Chemistry/AQA/Module 5/Thermodynamics/Heat Engines

The Carnot Cycle
The Carnot Cycle is named after its discoverer,Sadi Carnot The Carnot Cycle is the most efficient heat engine that could be built. It converts heat energy from a heat source into work. Or if run in reverse, converts work into the movement of heat, i.e. a refrigerator. In a Carnot Cycle all Processes are reversible.

Steps in a Carnot Cycle

 * 1) Isothermal Expansion at T1  (The higher temperature). During this step work is done by heat being absorbed from a heat source.
 * 2) Adiabatic Expansion from T1 to T2. No heat enters or leaves the system during this step. Work is done on the surroundings in this step.
 * 3) Isothermal Compression at T2. Heat flows into a heat sink during this step as the surroundings do work on the gas.
 * 4) Adiabatic Compression from T2 to T1. Here the surroundings again do work on the system, compressing the gas and raising its temperature.

Efficiency of a Carnot Cycle
The Efficiency η is defined for heat engines as the amount of work done by the process divided by the Heat Input.

As energy must be conserved, the Work is equal to the heat in minus the heat out. $$ W = q_1 - q_2 $$ So the efficiency is equal to $$ \eta = \frac{q_1 - q_2}{q_1} $$ This means that the efficiency of a Heat Engine Increases with higher heat source and with a cooler Heat Sink.

$$ \eta = 1 - \frac{q_2}{q_1} $$ $$ \frac{q_2}{q_1}= \frac{T_2}{T_1}$$ so finally $$ \eta = 1 - \frac{T_2}{T_1} $$

And as the heat in and out is proportional to the Temperature of the Source and Sink.

Refrigeration and Coefficient of Performance
When a Carnot Cycle is run in reverse, it becomes a fridge, taking heat from the 'sink', and giving it to the 'source'. The coefficient of Performance is defined as $$ C = \frac{q_1}{W} $$ $$ C = \frac{q_1}{q_1 - q_2} $$

Reversible Process'
A reversible process is one where the entropy of the system and surroundings doesn't increase.


text:
Cookbook:Eel alla Milanese

This recipe is from The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes, from a project that puts out-of-copyright texts into the public domain. This is from a very old source, and it reflects the cooking at the turn of the last century. Update as necessary.

Ingredients

 * 1 large eel
 * 2 ounces butter
 * 1 tablespoon flour
 * 1 cup stock
 * 4 ounces Chablis wine
 * 1 bay leaf
 * Salt to taste
 * Pepper to taste
 * a medley of vegetables (e.g. carrots, cauliflower, celery, beans, tomatoes, etc.)

Procedure

 * 1) Cut the eel and fry it in butter. When it is a good colour, add flour, stock, wine, bay leaf, pepper, and salt. Boil until it is well cooked.
 * 2) In the meantime, separately boil the vegetables.
 * 3) Take out the pieces of eel, and keep them hot.
 * 4) Pass the liquor which forms the sauce through a sieve, and add the vegetables to this.
 * 5) Let the vegetables boil a little longer in the liquor, then arrange them in a dish.
 * 6) Place the pieces of eel on the vegetables and cover with the liquor. Serve very hot.

Notes, tips, and variations

 * Any sort of fish will do as well for this dish.

title: Cookbook:Eel alla Milanese


text:
Cookbook talk:Eel alla Milanese

Transwikied from en:wikipedia (since deleted), page history of deleted version:

 * 14:03, 25 Oct 2004 130.233.151.125 (+ vote for deletion)
 * 15:56, 18 Sep 2004 Anthony DiPierro
 * 20:49, 2 Sep 2004 Heron m (typo)
 * 20:48, 2 Sep 2004 Heron m (wikified)
 * 16:18, 29 Jul 2003 129.219.147.24
 * 15:51, 25 Feb 2002 Conversion script m (Automated conversion)

-- Francs2000 15:19, 12 Nov 2004 (UTC)

title: Cookbook talk:Eel alla Milanese


text:
Radiation Oncology/Rectum

 * Staging
 * Official Guidelines
 * Overview
 * Neoadjuvant Therapy
 * Surgery for Rectal Cancer
 * Adjuvant Therapy
 * Recurrence and Reirradiation
 * Randomized Evidence
 * NSABP Rectal trials
 * Review

title: Radiation Oncology/Rectum


text:
Radiation Oncology/Lung/NSCLC/Oldpage

Add: CALGB 8433 - (Dillman) rt alone and sequential chemo + RT RTOG 8808 - RT alone, sequential chemo/RT, hyperfrac RT RTOG 8311 - hyperfractionation 60-79.2 Gy, phase I/II Arriagada IJROBP 1991, 20:1183 ECOG 4593 - hyperfract

Resectable and unresectable

 * Ongoing trials:
 * RTOG L-0117 - 3D-CRT with chemotherapy for Stage III

title: Radiation Oncology/Lung/NSCLC/Oldpage


text:
User talk:Alpharigel~enwikibooks

Hey, great to see you've started a gta guide, i'll try to give you some help on it... as soon as my playstation gets fixed - overuse, I suppose! CGorman 16:07, 12 Nov 2004 (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 Alpharigel. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Alpharigel~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 22:56, 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) 04:31, 19 April 2015 (UTC)

title: User talk:Alpharigel~enwikibooks


text:
Korean/Lesson III6

제6과: 어느 정도로 나를 사랑해?

 * 대화
 * A:민이는 토마스 얼마만큼 사랑해? Min, How much do you love Thomas-?
 * B:하늘만큼 땅만큼 As much as whole lands as well as skies.
 * A:그렇게 많이? So much as?
 * B:그럼 넌 부모님을 얼만큼 사랑하는 데? And How much do you like your parents?
 * A:그거야 헤아릴 수 없지 It's so much that couldn't be weighed.

B: 그럼 너는 ? i'm you?

 * 어휘
 * 만큼 : as much as
 * 하늘 : sky
 * 땅 : earth, ground
 * 부모 : parent
 * 헤아리다 : consider: weigh(=재다;measure)

 * 유용 표현
 * 하늘만큼 땅만큼 : very very much

<>

title: Korean/Lesson III6


text:
Category:Eel recipes

Recipes involving eel.

title: Category:Eel recipes


text:
Category:Thanksgiving recipes

Recipes prepared for the American holiday of Thanksgiving.

title: Category:Thanksgiving recipes


text:
Celestia/Render Paths

Introduction
A Render path is Celestia's way of classifying graphics capabilities. Its different Render paths correspond to different sets of OpenGL functions.

Not all render paths may be available on your computer. A render path will be available only if your computer's graphics software includes the OpenGL functions that it uses. More sophisticated render paths require more recent graphics hardware, but not the most expensive version of a card.

When it is first started, Celestia automatically selects the best render path based on the graphics capabilities advertised by the computer's OpenGL library. However, you can interactively select any available render path. Celestia remembers which path you selected last and will use it when the program is restarted. Choosing another render path may be necessary if there are problems due to bugs in your computer's graphics drivers.

To select an alternate render path, type a Ctrl-V. That is, press the "V" key while holding down the "control" key. This causes Celestia to switch to the next available render path. The name of the newly selected render path will be shown briefly in the lower left hand part of Celestia's window.

Render Paths under Linux
see the windows it is THE SAME

Render Paths under MacOS X
Some of the render paths available on computers running MacOS X are

 * Basic
 * Multitexture
 * DOT3+ARB VP
 * NV C/VP
 * NV C+ARB VP
 * OpenGL 2.0

Render Paths under Windows
Some of the render paths available on computers running Windows are
 * Basic
 * Multitexture
 * OpenGL Vertex Program
 * OpenGL Vertex Program/Nvidia combiners (only on Nvidia graphics cards)
 * OpenGL 2.0

Celestia can show more and improved "eye candy" when using the later render paths:

 * Basic requires OpenGL v1.1.
 * It shows the fewest effects. It's available even on systems which have only Microsoft's software support for OpenGL and have no 3D hardware acceleration.

 * Multitexture requires OpenGL v1.2.
 * It adds NightTextures and the shadow of a planet on its rings.

 * OpenGL Vertex Program requires OpenGL v1.4.
 * It adds specular highlights on oceans, shaded mountainsides and the shadows of rings on a planet.

 * Nvidia Combiners adds a rudimentary haze effect. (Only for Nvidia graphic cards)
 * OpenGL 2.0 requires OpenGL v2.0.
 * It improves the edges of eclipse and ring shadows, draws the shadows cast by as many as four separate light sources, allows for point sprites, and adds sophisticated atmospheric effects, including cloud shadows on the ground. Haze can be drawn, too, based on Mie and Rayleigh scattering functions. (These scattering functions are available only with Celestia v1.5.0 or later.)

OpenGL Versions
To find out what version of OpenGL the graphics drivers on your computer claim to support, select Celestia's Help menu. The entry "OpenGL Info..." will list details about your computer's graphics hardware and software.

title: Celestia/Render Paths


text:
Oz Programming

Oz is a programming language.which supports declarative programming, object-oriented programming, constraint programming, and concurrency as part of a coherent whole. For distribution, a common implementation (Mozart) provides a true network transparent implementation with support for network awareness, openness, and fault tolerance. Oz is ideal for both general-purpose distributed applications as well as for hard problems requiring sophisticated optimization and inferencing abilities. Oz applications include sophisticated collaborative tools, multi-agent systems, and digital assistants, as well as applications in natural language understanding and knowledge representation, in scheduling and time-tabling, and in placement and configuration.

If you have programmed before and would like to see a little bit of how Oz works and is different from other programming languages, you can get an overview.

Contents

 * /History/
 * /Syntax/
 * /Features/
 * /Data/
 * /Code and Interfaces/

Beginning Oz

 * /Basic Concepts/
 * /Data Types/
 * Value
 * Number
 * Int
 * FDInt
 * Char
 * Float
 * Record
 * Tuple
 * Literal
 * Atom
 * Name
 * Bool
 * Unit
 * Procedure
 * Cell
 * Chunk
 * Array
 * Dictionary
 * BitArray
 * Class
 * Object
 * Lock
 * Port
 * Space
 * Thread
 * ByteString
 * BitString
 * /Variables/
 * /Simple Input and Output/
 * /Simple Math/
 * /Program Flow/
 * /Procedures and Functions/
 * /Libraries/
 * /Standard Libraries/
 * /Further Math/
 * /Compiling/
 * /Beginning Exercises/

In-depth Oz ideas

 * /Pointers and Arrays/
 * /String Manipulation/
 * /Programming Structure and Style/
 * /Complex Types/
 * /Memory Management/
 * /Error Catching/
 * /Closures/

Oz and beyond

 * /Language Overloading and Extensions/
 * /Combining Languages/
 * /Commented Source Code Library/

title: Oz Programming