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Table 34-4: Visual LISP Editor Coloring System
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Figure 18.6 NTWC current work ow with emphases in PACS operation and ePR with image distribution to all clinicians. The NTWC is connected to the HA (Hospital Authority) enterprise ePR server (upper left) through the POH LDGW and TMH LDGW gateways. The gateways receive patient data and PACS images from both TMH and POH hospitals. The NTWC has its own RIS server (center) under the HA CMS (clinical management system). The gure also depicts the new POI PACS connection, and the four PACS modules at TMH connections.
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expressed in the taste buds of the tongue and oropharynx; these are innervated by the facial (VII), glossopharyngeal (IX) and vagus (X) cranial nerves, which convey gustatory signals to the nucleus of the solitary tract (NTS), an important integrating centre in the brainstem that projects via the thalamus and hypothalamus to the cortex. In addition, the trigeminal nerve (V) carries the avour-related signals sensed by other GPCRs in the oropharynx, notably temperature, tactile and speci c chemicals such as capsaicin, the hot ingredient of chillies that is detected by vanilloid (capsaicin) receptors. Trigeminal afferents synapse in the sensory trigeminal nucleus, which also projects to the NTS. Smell is detected by olfactory receptors (also GPCR) in the olfactory epithelium of the nasopharynx, and relayed rst to the olfactory bulb by the olfactory nerve (I) and from there to the olfactory cortex and various other brain sites including the limbic forebrain. Flavour partly determines the pleasantness (or hedonic aspects) of eating and the reinforcing properties of food on learning. Orosensory pleasure is among the most powerful motivators of eating so-called food reward or orosensory reward (see below). For example, sham-eating rats (whose stomachs are continually emptied through a gastric cannula) ingest food faster in proportion to the concentration of preferred avours (sugar or oil), and slower in proportion to the concentration of non-preferred avours (bitter or salt). Sham-eating humans, who spit out test foods without swallowing, show the same effects (Klein et al., 2006). Flavour stimuli also contribute to discrimination (nonhedonic identi cation of food) and associative learning, which underlies certain behavioural responses (e.g. avour-cued hunger and satiation) and physiological re exes (e.g. cephalicphase endocrine re exes) (Kringelbach, 2007). Orosensory pleasure can also cause long-term
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IP addresses and there would still be addresses left over. Although these numbers are staggering, the real intent of IPv6 is to increase the ef ciency of network management and routing. There is a high probability that only a small percentage of the address space will actually be used. Figure 10-11 illustrates the IPv6 header, which is 40 bytes in total length.
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Water-soluble polymers may be anionic, cationic, or nonionic in character, which in uences both their applications and their biodegradability. They may be totally synthetic, totally natural, or synthetically modi ed natural polymers. The synthetics may be subdivided into addition polymers and condensation polymers, the former being mostly carbon chain backbone polymers and the latter being chie y heteroatom chain backbone polymers. Poly(acrylic acid) and poly(vinyl alcohol) are representative of carbon chain polymers, which may be considered functional polyole ns. Polyesters, polyamides, and polyethers are examples of condensation polymers, which are structurally similar to many naturally occurring polymers. Hence these polymers are good structural models for the development of synthetic water-soluble biodegradable polymers. The predominant commercially successful synthetic water-soluble polymers, on the other hand, are largely carbon chain polymers, and these are usually resistant to fast or measurable biodegradation as are their counterparts in nature such as lignins, rubbers, and the like. Nevertheless, cost drives commercial success, and much effort has been expended, as we shall see, on trying to develop carbon chain biodegradable water-soluble polymers, especially carboxylic acids. All natural polymers are considered to be biodegradable or at least not harmful to the environment. However, modi cation of natural polymers either by grafting synthetic polymers or by chemical conversions such as oxidation and esteri cation, changes their properties and biodegradation characteristics significantly. Therefore, polymers produced by any of these modi cations must be evaluated for biodegradability in the same manner as purely synthetic polymers.
If checked, the Associative Hatch option selects boundary objects when you select a hatch within the boundary. This option is off by default. Checking this option is equivalent to setting the PICKSTYLE system variable to 2. 16 covers hatches.
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