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Setting = 0, so that P = P and using the fact that (x) = 1, we have 0 = = = dD d
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Simian Volume 6 Revolt (www.simian.nu/#)is listed as an experimental online Flash narrative. You can view the site in a pop-up window or full screen (Internet Explorer only). After the movie loads, click the small dot to launch various parts of the site. At one part of the site, a background bitmap images assembles itself block by block as you move your mouse over the screen. Some of the content takes a while to load, but the visual effects are worth the wait.
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Keefe, F., 37, 45, 52, 57, 68, 70, 71, 174, 182, 184, 186, 187, 188, 252, 262, 310, 314, 315 Keefer, L., 393, 397, 400, 405, 406, 408, 409, 410 Keegan, D., 190 Keen, N., 426, 433 Keenan, N. L., 557, 562 Keenan, R., 148, 153, 164, 165 Keene, D., 462 Kegeles, S. M., 221, 227, 241, 242 Keidel, M., 249, 266 Keil, J. E., 495, 506 Keiser, M., 600, 613 Kelder, S. H., 154, 165 Keller, M. L., 53, 72, 87 Keller, S. E., 76, 80, 87, 91, 94, 346, 363 Kelley, E. D., 186, 187, 188 Kelley, J. E., 605, 610 Kelley, K. W., 89 Kellner, R., 396, 410 Kellow, J. E., 408 Kelloway, J. S., 109, 117 Kelly, A., 598, 610 Kelly, B., 284, 289 Kelly, F., 129, 141 Kelly, G. M., 291 Kelly, J. A., 226, 227, 228, 229, 232, 233, 234, 235, 236, 237, 239, 240, 242, 244 Kelman, H. R., 323, 335 Kelsey, J. L., 556, 562 Kelso, T. M., 104, 119 Kemeny, M. E., 55, 63, 72, 73, 77, 78, 79, 80, 81, 82, 88, 89, 90, 91, 94, 232, 240, 242, 244, 280, 282, 288 Kemeny, N., 65, 72 Kemmer, F. W., 195, 213 Kemp, B. J., 427, 433 Kemp, S. D., 231, 243 Kempthorne-Rawson, J., 81, 94 Kenady, D. E., 504 Kendall, P. C., 137, 140, 264, 333, 335, 500, 508 Kendell, R. E., 526, 540 Kendler, K. S., 148, 154, 158, 159, 160, 165, 168, 521, 540 Kendrick, A. H., 102, 117 Kendrick, J. S., 546, 565 Kenis, G., 93 Kennard, B. D., 457, 459 Kennedy, C. L., 368, 369, 375, 376, 377, 380, 381, 387, 390 Kennedy, G. J., 323, 335, 347, 360 Kennedy, M. F., 173, 187 Kennedy, P., 425, 426, 428, 429, 433, 434 Kennedy, S., 77, 90, 92, 521, 539 Kentish, J., 360 Kenyon, C. A. P., 110, 116 Keogh, J. M., 140 Keppel, W. H., 85, 91 Kerber, R. A., 283, 291 Kerlikowske, K., 516, 540 Kern, G., 594, 612 Kern, P. A., 131, 141 Kernberg, O., 53, 71 Kerner, J. F., 363, 543
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a. Click the Start button in the lower-left corner of Windows. b. Click the Control Panel. If you don t see this option, your Start menu is in Classic mode. In that case, click Settings, and then select the Control Panel. c. Double-click the Add or Remove Programs icon. d. Select the software and click the Remove or Change/Remove button (see Figure 7-7).
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1. Message Mode Service. This provides for the transport of one or more xed-size AAL service data units in one or more CS-PDUs. 2. Streaming Mode Service. Here the AAL service data unit is passed across the AAL interface in one or more AAL interface data units (IDUs). The transfer of these AAL-IDUs across the AAL interface may occur separated in time, and this service provides the transport of variable-length AAL-SDUs. The streaming mode service includes an abort service, by which the discarding of an AAL-SDU partially transferred across the AAL interface can be requested. In other words, in the streaming mode, a single packet is passed to the AAL layer and transmitted in multiple CPCS-PDUs, when and as pieces of the packet are received. Streaming mode may be used in intermediate switches or ATM-to-SMDS routers so they can begin retransmitting a packet being received before the entire packet has arrived. This reduces the latency experienced by the entire packet.
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Logistic Regression Table Odds 95% Predictor Coef SE Coef Z P Ratio Lower Constant -3.37144 0.0708973 -47.55 0.000 hours squared 0.0021793 0.0000780 27.96 0.000 1.00 1.00 hours cubed -0.0000212 0.0000009 -22.64 0.000 1.00 1.00 CI Upper 1.00 1.00
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Since the eigen-axes spanning a feature space are rotated and sometimes increased over time, it is not simple to build a classi er under such a dynamic environment. For this purpose, we have proposed a nearest-neighbor classi er whose prototypes (reference vectors) are evolved by the Evolving Clustering Method (ECM) (Kasabov, 2002). Let the jth prototype in the current eigenspace W ; Uk ; Lk ; N be x ~ pj j 1; . . . ; P and let the corresponding prototype in the original input space be
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The associated models are: r Under H0 : r Under Ha : y = 0 + 1 x1 + + p x p + y = 0 + 1 x1 + + p x p + x +
Here we have for churners: P(International Plan = yes, VoiceMail Plan = yes|churn = true)P(churn = true) = P(I V |C)P(C) = 0.0745(0.1449) = 0.0108 and for nonchurners P(International Plan = yes, VoiceMail Plan = yes|churn = false)P(churn = false) = P(I V |C)P(C) = 0.0196(0.8551) = 0.0167 P(I V |C)P(C) = 0.0196(0.8551) = 0.0168 Since 0.0167 for churn = false is the maximum of the two cases, MAP = CMAP , the maximum a posteriori estimate of churn for this new customer is churn = false. For customers belonging to both plans, this MAP estimate of churn = false becomes our prediction; that is, we would predict that they would not churn. Suppose that a new customer belongs to the International Plan but not the VoiceMail Plan. Then P(I V |C)P(C) = 0.2091(0.1449) = 0.0303 and P(I V |C)P(C) = 0.0456(0.8551) = 0.0390 So MAP = CMAP is churn = false. What if a new customer belongs to the VoiceMail Plan but not the International Plan Then P(I V |C)P(C) = (0.0911)(0.1449) = 0.0132 and P(I V |C)P(C) = 0.2758(0.8551) = 0.2358 Here again MAP = CMAP is churn = false. Finally, suppose that a new customer belongs to neither the International Plan nor the VoiceMail Plan. Then P(I V |C)P(C) = 0.6253(0.1449) = 0.0906 and P(I V |C)P(C) = 0.6589(0.8551) = 0.5634 so that, yet again, MAP = CMAP is churn = false.
sages. Letters and Applied Microbiology 31:228 232. Mauriello, G., A. Casaburi, G. Blaiotta, and F. Villani. 2004. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. Meat Science 67:49 158. Mauriello, G., A. Casaburi, and F. Villani. 2002. Proteolytic activity of Staphylococcus xylosus strains on pork my brillar and sarcoplasmic proteins and use of selected strains in the production of Naples type salami. Journal of Applied Microbiology 92:482 490. Miralles, M. C., J. Flores, and G. Perez-Martinez. 1996. Biochemical tests for the selection of Staphylococcus strains as potential meat starter cultures. Food Microbiology 13:1 10. Molly, K., D. Demeyer, G. Johansson, M. Raemaekers, M. Ghistelinck, and I. Geenen. 1997. The importance of meat enzymes in ripening and avour generation in dry fermented sausages. First results of a European project. Food Chemistry 59(4):539 545. Montel, M., J. Reitz, R. Talon, J. Berdagu , and S. Rousset-Akrim. 1996. Biochemical activities of Micrococcaceae and their effects on the aromatic pro les and odours of a dry sausage model. Food Microbiology 13:489 499. Montel, M., F. Masson, and R. Talon. 1998. Bacterial role in avour development. Meat Science 49:111 123. Muthukumarasamy, P., and R. Holley. 2006. Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. International Journal of Food Microbiology 111:164 169. Niinivaara, F. 1955. ber den Ein uss von Bacterienreinkulturen auf die Reifung und Umr tung der Rohwurst. Acta Agralia Fennica 84:1 128. Noonpakdeea, W., K. Pucharoen, R. Valyasevi, and S. Panyim. 1996. Molecular cloning, DNA sequencing and expression of catalase gene of Lactobacillus sake SR911. Journal of Molecular Biology and Biotechnology 4:229 235. Olesen, P., A. Strunge Meyer, and L. Stahnke. 2004. Generation of avour compounds in fermented sausages the in uence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Science 66:675 687. Papamanoli, E., N. Tzanetakis, E. Litopoulou-Tzanetaki, and P. Kotzekidou. 2003. Characterization of lactic acid bacteria isolated from a Greek dry fermented sausage in respect of their technological and probiotic properties. Meat Science 65:859 867. Parente, E., M. Martuscelli, F. Gardini, S. Grieco, M. A. Crudele, and G. Suzzi. 2001. Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy. Journal of Applied Microbiology 90(6):882 891. Pennacchia, C., D. Ercolini, G. Blaiotta, O. Pepe, G. Mauriello, and F. Villani. 2004. Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics. Meat Science 67:309 317.
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