"Spaghetti in brain": DAVF
نویسندگان
چکیده
منابع مشابه
The Broken Spaghetti Noodle
A popular question in recreational mathematics is the following: If we drop a spaghetti noodle and it breaks at two random places, what is the probability that we can form a triangle with the three resulting segments? See for example [2, chap.1, sec.6], [3, p.6], [4, p.31], or [7, p.30-36]. This is an elementary problem in geometric probability. Clearly the length of the noodle (or equivalently...
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In this paper we show that there is more than one way to skin a rabbit, by giving a couple of approaches to solving the problem: How many towers of all heights can be made if you have available a certain specified number of baked bean cans and spaghetti cans, but need not use them all in any one tower? We show the relevance of this problem, and more especially the techniques used to solve it, f...
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Changes to software systems often entail a loss of quality, especially if they have to be accomplished under pressure of time. Long-term software projects must counter this phenomenon one way or the other to preserve long-term maintainability. This paper presents the results of a case study trying to improve an extensive low-quality code base by object-oriented and tool-supported refactoring. T...
متن کاملWhat to do about Asia’s Spaghetti Bowl?*
Bilateral Free Trade Agreement (BTAs) have been proliferating. The outcome of this proliferation of often overlapping BTAs and PTAs is described as the spaghetti bowl effect or, in the Asian region, the noodle bowl effect. This is costly, and welfare reducing. How do we remedy the situation? In this paper, we consider the various options proposed in dealing with the spaghetti bowl, and assess t...
متن کاملEffects of drying conditions on moisture distribution in rehydrated spaghetti.
Moisture distributions in spaghettis prepared at a maximum temperature of 50, 70, or 85 °C, designated as LT-, HT-, or VHT-spaghetti, respectively, and cooked to the average moisture content of 1.71 ± 0.01 kg-H2O/kg-d.m., were measured. The moisture contents near the surface and at the center of the LT-spaghetti were lower and higher, respectively, than those of HT- and VHT-spaghetti.
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ژورنال
عنوان ژورنال: Neurology
سال: 2004
ISSN: 0028-3878,1526-632X
DOI: 10.1212/01.wnl.0000130336.97388.7e