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LAMP is a suite of open source tools connected together to create dynamic web sites. It usually stands for Linux, Apache, MySQL, PHP, but P can also stand for Perl or Python. The great thing about LAMP is that it s more of a methodology than a specific set of technologies. Different pieces can be added or swapped around as the need arises. In fact, the LAMP philosophy isn t bound to Linux. There is also WAMP for Windows and MAMP for Mac OS X. For the following purposes, PHP on Apache will be used as the basic arrangement. The term LAMP will be used to refer to all similar setups, unless there are some WAMP- or MAMPspecific configuration issues.
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Provide short (but complete) answers to the following questions. 18.1 What is the difference between managed and unmanaged components 18.2 What is the difference between an assembly and a module 18.3 What is the difference between an Application Domain and the CLR 18.4 Why do signed assemblies need to have a strong name 18.5 Since the Global Assembly Cache (GAC) is such a powerful deployment facility, should we use it to deploy all of our assemblies Why or why not 18.6 Suppose we have two variables containing two different instances of the same class type, but one was marshalled by value and the other was marshalled by reference (let s call them objByVal and objByRef, respectively). Name three ways in which these two variables might behave differently in the same piece of code, based solely on their marshalling differences. (Hint: Consider both the local and remote object scenarios for these objects.)
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estimate for the dependence was 0.34. If the analysis includes estimation of slope and change in slope, these parameters are found to be not signi cant. The analysis indicates that the intervention resulted in a large and sustained decrease in amount of inappropriate behavior in the classroom. Analysis of Patterns Across Time Time series analysis allows for a broadening of the range of questions that can be asked in a study beyond a simple investigation of whether the intervention has had an effect. Time series analysis has some important advantages over other methodologies in that it provides the opportunity to investigate the pattern of intervention effects across time. These patterns can be quite varied and some questions that can be investigated in this context include (a) Are the effects of intervention temporary or permanent , (b) Does the intervention cause a change in the slope of the behavior process as well as the overall level , (c) Does the intervention cause a change in any cycling that is present in the underlying behavior process , (d) Does the intervention cause the variance to change , and (e) Does the intervention cause a change in the nature of the dependency that is present in the time series process
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to SFA (saturated fatty acids) and to get a more favorable balance between n-6 and n-3 PUFA in meat products by selecting appropriate dietary fats. This has consequences on technological quality by lowering the fat melting temperature, increasing carcass fat softness, and increasing oxidation sensitivity (Mourot 2001). Due to temperature increase during grinding, highly unsaturated fats can start to melt and form a fat coating on the product, which is visually unattractive (Carr et al. 2005). The taste and avor of fat varies between animal species. Chicken fat is neutral in taste and well suited as a fat component for pure chicken products (Heinz 2007). It contains a lot of linoleic acid; it melts at a low temperature; and it becomes oxidized easily (Solignat 2003). Beef fat is considered less suitable for further processing than pork fat, due to its rmer texture, yellowish color and more intense avor (Heinz 2007). Its melting behavior is comparable to pork kidney fat due to its low content of collagen tissues and saturated fat (Solignat 2003). Beef and mutton fats are used for speci c processed meat products when pork fats are excluded for sociocultural or religious reasons. Spices can be added to mask their strong avor and taste. It is usual to use pork fat as it is almost odor- and avorless and largely available. The combination of the four main factors described above can explain the behavior of the different pork fat tissues used to manufacture emulsi ed meat products (Table 7.2). Knowing the fatty tissue composition and understanding the crystalization and melting of lipids in food is important to create food emulsions with desirable properties. Traditionally, the rules for making meat emulsions were based on fat choice and temperature control. To obtain sliceable products, backfat is the more appropriate, even if jowl and belly fat can also be used. The end-
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