notes.html
append adds an entry tot he end of a list.
words.extend("abc") adds the strings 'a' 'b' and 'c'.
words.extend(["kangaroo", "wallaby"]) appends two strings to the list.
words.reverse() returns LIFO order.
sort does what it says.
The effect of n = n + 1 and n += 1 is the same. The latter is called an augmented assignment statement, because it's an assignment statement but it augments the existing value rather than replacing it.
ps- installed VS Code on Skytech PC :)
pps- Configured VCS on VSC :D
Range function cant take three parameters: start, stop, and step. For example, range(0, 10, 2) returns 0 2 6 8 .
When we are using a string with a loop, we can loop over two different things. We can loop over the characters themselves, or we can loop over the index numbers for those characters.
Another example is using a slice expression "apple"[0:3] to get "app" ... 0 is the start, it reads up to but not including 3. Same as "apple"[:3] where as "apple"[2:] returns "ple".
f-strings replace curly-brackets with variables... pi=3.14 f"pi is {pi}
... well that was rough, but Atom is now equiped to meet all your python demands!
for angle in [180, 135, 90, 45, 0]:
star("red", 5, 50, angle, 100)
a % b = "how many times can we divide a into groups of b and what is the remainder?"
For any number y, the value of x % y is always less than y itself.
import turtle
def bead(tur):
tur.right(75)
for _ in range(12):
tur.forward(10)
tur.left(30)
tur.left(75)
t = turtle.Turtle()
t.speed(0)
t.width(2)
# Move to the left before starting.
t.penup()
t.back(200)
t.pendown()
# Draw ten beads.
for n in range(10):
if n % 2 == 1:
t.color("blue")
else:
t.color("red")
bead(t)
t.forward(40)
for n in range(16):
# Change this code:
if n % 3 == 0:
fizz(t)
if n % 5 == 0:
buzz(t)
else:
if n % 5 == 0:
buzz(t)
else:
plain(t)
if code == "clever":
dance()
else:
sigh()
# Define the function
def foo():
howard = turtle.Turtle()
howard.color("cyan")
for side in range(10):
howard.forward(side * 10)
howard.right(90 - side)
# run the function
foo()
When we define a function, we specify its parameters:
def spiral(sides, turn, color, width):
When we call a function, we specify its arguments:
spiral(150, -30, "blue", 10)
Assignment statement cuban = cigars.Cigars()
Import statement import cigars
Call statement cuban.smoke()
Compound statement:
for stogies in [0, 1, 2, 3, 4]
cuban.smoke()
exhale.ring(3)
Replace a long list of integers with range(99)
Arithmetic expression:
howard = turtle.Turtle()
for side in range(10):
howard.forward(side * 10)
howard.right(90 - side)
howard = turtle.Turtle()
# Set the number of sides here.
sides = 7
# Set the length of a side here.
length = 100
for side in sides:
howard.forward(length)
howard.right(360 / sides)
import turtle
terry = turtle.Turtle()
rainbow = ["red", "orange", "yellow", "green", "blue", "purple"]
terry.penup()
terry.forward(-100)
terry.pendown()
for color in rainbow:
terry.color(color)
terry.forward(30)
terry.left(45)
for side in [0, 1, 2, 3]:
terry.forward(10)
terry.left(90)
terry.right(45)
terry.color("pink")
terry.forward(30)
for prettycolor in ["red", "green", "blue"]:
amy.color(prettycolor)
amy.forward(30)
amy.penup()
amy.forward(20)
amy.pendown()
Note: indentations matter.
assign a value to a variable favorite_color = "cyan"
use a variable mary.color(favorite_color)
Search commits with $ git log --grep "term"
Create your directory and initialize it as a local repository.
Add a README.md file and make your initial commit.
Create a new remote repo on github.
Leave the readme box unchecked!
Use the following command to create a connection from the local repository to the remote repository just created on GitHub:
git remote add origin https://github.com/...
verify with git remote -v
git push -u origin master
git merge oringin/master
git fetch
git pull
Now with the --amend flag, you can alter the most-recent commit message.
Alternatively, git commit --amend will let you include files (or changes to files) you might've forgotten to include.
Now that I've made a commit with some changes, I can revert it with the git revert command
git revert SHA
Since the SHA of the most-recent commit is db7e87a, to revert it: I'll just run git revert db7e87a (this will pop open my code editor to edit/accept the provided commit message)
The "git merge" command is used to combine Git branches
When we merge, we're merging some other branch into the current (checked-out) branch. We're not merging two branches into a new branch. We're not merging the current branch into the other branch.
$ git tag -a messagehere
adds a tag, optionally append SHA to retroactively tag
$ git tag -d messagehere
deletes a tag
$ git branch namehere
creates a branch from the current head, optionally append SHA to branch from a previous commit
$ git branch -d namehere
deletes a branch
$ git checkout namehere
switches branch
$ git log --oneline --decorate
shows branch
$ git log --oneline --graph --decorate --all
looks like a tree
Use git add filename
to stage a file.
Use git add .
to add the whole directory.

Create a .gitignore file and add files or rules to define files to be ignored when staging.
Globbing lets you use special characters to match patterns/characters. In the .gitignore file, you can use the following:
git log
in an initialized directory shows git log.
"The git log command has a flag that can be used to alter how it displays the repository's information. That flag is --oneline"
--stat shows more details about the files that were modified, and how.
-p shows line item changes.
1234567 starts the log at that SHA.
git show 1234567 shows commit, author, date, message, and patch.
.bashrc is life.
git clone https://... new-path-here
Version Control System (VCS) or Source Code Manager (SCM): A VCS allows you to: revert files back to a previous state, revert the entire project back to a previous state, review changes made over time, see who last modified something that might be causing a problem, who introduced an issue and when, and more.
Commit (snapshot): Git thinks of its data like a set of snapshots of a mini file system. Every time you commit, or save the state of your project in Git, it basically takes a picture of what all your files look like at that moment and stores a reference to that snapshot.
Repository (repo): A directory that contains your project work, as well as a few files (hidden by default in Mac OS X) which are used to communicate with Git. Repositories can exist either locally on your computer or as a remote copy on another computer. Working Directory: The files that you see in your computer's file system. When you open your project files up on a code editor, you're working with files in the Working Directory.
This is in contrast to the files that have been saved (in commits!) in the repository. When working with Git, the Working Directory is also different from the command line's concept of the current working directory which is the directory that your shell is "looking at" right now.
Checkout: When content in the repository has been copied to the Working Directory. It is possible to checkout many things from a repository; a file, a commit, a branch, etc. Staging Area or Staging Index or Index: A file in the Git directory that stores information about what will go into your next commit. You can think of the staging area as a prep table where Git will take the next commit. Files on the Staging Index are poised to be added to the repository.
SHA: A SHA is basically an ID number for each commit. It is a 40-character string
composed of characters (0–9 and a–f) and calculated based on the contents of a file or
directory structure in Git. "SHA" is shorthand for "SHA hash". A SHA might look like this:
e2adf8ae3e2e4ed40add75cc44cf9d0a869afeb6
Branch: A branch is when a new line of development is created that diverges from the main line of development. This alternative line of development can continue without altering the main line.
Going back to the example of save point in a game, you can think of a branch as where you make a save point in your game and then decide to try out a risky move in the game. If the risky move doesn't pan out, then you can just go back to the save point. The key thing that makes branches incredibly powerful is that you can make save points on one branch, and then switch to a different branch and make save points there, too.
Changes flow from working directory, to staging index, to repository.
$ grep word dictionary.txt | less
How to DL a webpage: $ curl -L -o filename 'url'
Python
First, we import the python script with the "import" element.

Strings must be in quotes.
A number is an "integer."
A series of elements is a "list" [0, 1, "two"].
Useful bits of code that can be copied and reused are called "modules".
"Turtle" is code inside the "turtle" module, hence import turtle, then in turtle run Turtle or turtle.Turtle.
Comments start with #. Ctrl + / = comment.
Project submitted.
Margin > Border > Padding > Content.
lorem ipsum
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Mi sit amet mauris commodo. Vitae elementum curabitur vitae nunc sed velit dignissim sodales ut. Volutpat est velit egestas dui id ornare arcu. Nulla facilisi nullam vehicula ipsum a arcu cursus vitae congue. Porttitor lacus luctus accumsan tortor posuere ac ut consequat. Et malesuada fames ac turpis. Posuere lorem ipsum dolor sit amet consectetur adipiscing. Sed risus ultricies tristique nulla. At auctor urna nunc id. Pharetra convallis posuere morbi leo. Quam quisque id diam vel quam elementum pulvinar etiam. Eleifend donec pretium vulputate sapien nec sagittis aliquam malesuada. Amet risus nullam eget felis eget nunc lobortis.
There are 5 generic font families:
Here's an example of .flex-container{display:flex;flex-wrap:wrap;}
CSS provides the style rules for your HTML document, based on descendency of nodes.
CSS can be applied inline using the style attribute, or in the document head as the style element.
Mulitple classes can be applied inline by declaring class="class01 class02"
with a space between classes.
Measurements: 1 inch = 96px = 72pt.
The div below is width: 1in; height: 1cm;
.
html is HyperText Markup Language.
HyperText is plain text, written in a text editor, that contains markup.
Markup is made of tags that tell browsers how to handle the hypertext.
Opening tags start with a "<"
and end with a ">"
.
Closing tags include a "/"
.
An instance of an opening tag and a closing tag with some text inbetween is called an element.
These are lists:
<mark>
is used to do this.
Relative URLs lack a protocol ("://") and point to files in the same directory as the .html page.
Because! Don't punch the bear!
Bears will vanish. No one will know why. You have been warned.
Foxes will rule the world. And Bears will vanish. I won't say how. That could be considered "threatening."
FOXAPHINA! ALL HAIL!


A man should look for what is, and not for what he thinks should be.
Albert Einstein, 8 minutes ago
A comfortable old age is the reward of a well-spent youth. Instead of its bringing sad and melancholy prospects of decay, it would give us hopes of eternal youth in a better world.
Albert Einstein, 8 minutes ago
Maurice Chevalier, 1 day ago


Introduction
Where do we live? Do we know anything about the inception of our existence? What is the universe? What is The Space? Do we know the responses to the above queries which perhaps arise in every human mind?
No, most part of this story is still unknown to us. Some God fearing and people with orthodox religious views believe that everything on this earth happens due to God. But, our earth is only a point of the order of some million microns compared to the size of universe. Scientists from all over the world have been trying to solve the mysteries of our universe since centuries. Many hypothesis and assumptions have been put forth, discoveries have also been made. But that is not enough compared with the scale of the unexplored universe. So, we have been trying to explore some of the farther reaches of our solar system for augmenting our idea about the universe.
NASA had started a mission a few years ago to send a space probe to Pluto. After spending millions, the space probe was created and named “NEW HORIZONS”. It was the first step in the quest for success in Mission Pluto. It is an inter planetary space probe engineered by the Johns Hopkins University Applied Physics Laboratory (APL) and the Southwest Research Institute (SwRI), with a team led by S. Alan Stern. The probe of 478kg was launched on 19 Jan 2006 from the launch site of Cape Canaveral SLC-41.
There is an interesting fact that, ”New Horizons” project started in 1990 with the ambition and objective of sending a cost effective spacecraft to Pluto. This mission was the result of inspiration from a USPS stamp that depicted Pluto as “Not Yet Explored”. But due to underwhelming response from NASA and growth of the projected cost, the mission was cancelled altogether in 2000. But,we know there is a saying ‘Failures are the pillars for success’. This adage is certainly applicable here.But after a lot of considerations, recomendations and collection of thoughts, good luck beckoned. After 3 years of construction delays and hindrance, the New Horizons was launched on 19 Jan 2006.It took 9 years,6 months and 16 days to reach the flyby of Pluto. It was a moment of exhilaration, a taste of impeccable success and a pinch of self satisfaction for the people who dedicated their lives towards this mission to discover about the dwarf planet Pluto. This mission has been a breakthrough in the world of astronomy and astrophysics, leading to the uncovering of astonishing facts about the planet and our solar system.
Some Statistics From The Mission
1. The probe clocked the fastest launch ever recorded when it blasted off in Jan 2006,exceeding 36,000 miles per hour. It passed the moon after 9 hrs and Jupiter the following year. It took just 3 mins to cross the diameter of Pluto.
2. Most spacecrafts depend on solar energy to perform the on-board operations, but at 4 billion miles away from Sun, it is quite impractical. So the probe uses nuclear energy, where plutonium gives off heat as it decays. It is customised in such a way that it can work till the 2020s.
3. While, the probe was travelling by Jupiter, it recorded a volcanic eruption on the moon of Jupiter, Io. It was the first recorded volcano eruption off the earth.
4. Pluto was discovered by Clyde Tombough in 1930.Before dying in 1997, he had requested his ashes to be sent to space. So, NASA obliged, affixing a small container with his remains to the inside upper deck of the probe. It is a matter of respect to the discoverer and astronomer.
Amazing facts right! We live in a period of time where we are in the state of transition of human lives and minds. Everyday humans create, discover or invent something in pursue of excellence and knowledge. We should feel lucky to see both the development part and then also the developing part. Pluto mission was just a small piece from the cake. Secrets are yet to be revealed, mysteries are yet to unfold.
What The Mission Means
“So, this is just the inception of evolution of mankind to a transcendental state where “FURTHER” is defined as infinity.” We are just a few steps behind achieving what was portrayed in the movie INTERSTELLAR. Mankind is going to understand the concept of the forth dimension i.e. Time, black holes and wormholes in a better way. So guys, start imagining the world after 50 years and the discoveries and breakthroughs we are going to know about in this span of time and also further. The times are not far away when it would be practical to wonder whether aliens may accept our planet Earth as their new place of habitation and live with the human beings. We cannot foresee our future, but it is an obvious fact that in near future, things are going to wind up in ways that are not expected.


|
|
| Notice: This application is available for personal use, academic use, RadGs staff and official testers. Unauthorized usage of this application may represent a violation of the RadGs/Gyro license. |
| With GyroGears® you can automatically build complex database applications capable of interacting with third-party software via well known standars like XML/XSD. When using with the Apache FOP automatic reports are available (PDF format) |
| Generate a calendar application with only clicks ! Remember: 6 months of development equals just a few hours of specification using GyroGears® |
| Multi-user application ? Not a problem anymore ... Transactional database model to mantain database integrity even in the worst scenario possible, secured connections (using RSA+AES) and much more ! |
|


Uploader
This is a simplistic application using multiple technologies to upload files to a server.
Upload


A type for which there is always an implicit value.
o != arg0
is the same as !(o == (arg0))
.
o != arg0
is the same as !(o == (arg0))
.
the object to compare against this object for dis-equality.
false
if the receiver object is equivalent to the argument; true
otherwise.
o == arg0
is the same as if (o eq null) arg0 eq null else o.equals(arg0)
.
o == arg0
is the same as if (o eq null) arg0 eq null else o.equals(arg0)
.
the object to compare against this object for equality.
true
if the receiver object is equivalent to the argument; false
otherwise.
o == arg0
is the same as o.equals(arg0)
.
o == arg0
is the same as o.equals(arg0)
.
the object to compare against this object for equality.
true
if the receiver object is equivalent to the argument; false
otherwise.
This method is used to cast the receiver object to be of type T0
.
This method is used to cast the receiver object to be of type T0
.
Note that the success of a cast at runtime is modulo Scala's erasure semantics. Therefore the expression1.asInstanceOf[String]
will throw a ClassCastException
at runtime, while the expressionList(1).asInstanceOf[List[String]]
will not. In the latter example, because the type argument is erased as
part of compilation it is not possible to check whether the contents of the list are of the requested typed.
the receiver object.
Tests an expression, throwing an AssertionError if false.
Tests an expression, throwing an AssertionError if false. Calls to this method will not be generated if -Xelide-below is at least ASSERTION.
elidable
Tests an expression, throwing an AssertionError if false.
Tests an expression, throwing an AssertionError if false. Calls to this method will not be generated if -Xelide-below is at least ASSERTION.
elidable
Tests an expression, throwing an AssertionError if false.
Tests an expression, throwing an AssertionError if false. This method differs from assert only in the intent expressed: assert contains a predicate which needs to be proven, while assume contains an axiom for a static checker. Calls to this method will not be generated if -Xelide-below is at least ASSERTION.
elidable
Tests an expression, throwing an AssertionError if false.
Tests an expression, throwing an AssertionError if false. This method differs from assert only in the intent expressed: assert contains a predicate which needs to be proven, while assume contains an axiom for a static checker. Calls to this method will not be generated if -Xelide-below is at least ASSERTION.
elidable
Return the runtime representation of a class type.
Return the runtime representation of a class type. This is a stub method. The actual implementation is filled in by the compiler.
This method creates and returns a copy of the receiver object.
This method creates and returns a copy of the receiver object.
The default implementation of the clone
method is platform dependent.
a copy of the receiver object.
This method is used to test whether the argument (arg0
) is a reference to the
receiver object (this
).
This method is used to test whether the argument (arg0
) is a reference to the
receiver object (this
).
The eq
method implements an [http://en.wikipedia.org/wiki/Equivalence_relation equivalence relation] on
non-null instances of AnyRef
:
* It is reflexive: for any non-null instance x
of type AnyRef
, x.eq(x)
returns true
.
* It is symmetric: for any non-null instances x
and y
of type AnyRef
, x.eq(y)
returns true
if and
only if y.eq(x)
returns true
.
* It is transitive: for any non-null instances x
, y
, and z
of type AnyRef
if x.eq(y)
returns true
and y.eq(z)
returns true
, then x.eq(z)
returns true
.
Additionally, the eq
method has three other properties.
* It is consistent: for any non-null instances x
and y
of type AnyRef
, multiple invocations of
x.eq(y)
consistently returns true
or consistently returns false
.
* For any non-null instance x
of type AnyRef
, x.eq(null)
and null.eq(x)
returns false
.
* null.eq(null)
returns true
.
When overriding the equals
or hashCode
methods, it is important to ensure that their behavior is
consistent with reference equality. Therefore, if two objects are references to each other (o1 eq o2
), they
should be equal to each other (o1 == o2
) and they should hash to the same value (o1.hashCode == o2.hashCode
).
the object to compare against this object for reference equality.
true
if the argument is a reference to the receiver object; false
otherwise.
This method is used to compare the receiver object (this
) with the argument object (arg0
) for equivalence.
This method is used to compare the receiver object (this
) with the argument object (arg0
) for equivalence.
The default implementations of this method is an [http://en.wikipedia.org/wiki/Equivalence_relation equivalence
relation]:
* It is reflexive: for any instance x
of type Any
, x.equals(x)
should return true
.
* It is symmetric: for any instances x
and y
of type Any
, x.equals(y)
should return true
if and
only if y.equals(x)
returns true
.
* It is transitive: for any instances x
, y
, and z
of type AnyRef
if x.equals(y)
returns true
and
y.equals(z)
returns true
, then x.equals(z)
should return true
.
If you override this method, you should verify that your implementation remains an equivalence relation.
Additionally, when overriding this method it is often necessary to override hashCode
to ensure that objects
that are "equal" (o1.equals(o2)
returns true
) hash to the same
scala.Int
(o1.hashCode.equals(o2.hashCode)
).
the object to compare against this object for equality.
true
if the receiver object is equivalent to the argument; false
otherwise.
This method is called by the garbage collector on the receiver object when garbage collection determines that there are no more references to the object.
This method is called by the garbage collector on the receiver object when garbage collection determines that there are no more references to the object.
The details of when and if the finalize
method are invoked, as well as the interaction between finalize
and non-local returns and exceptions, are all platform dependent.
Returns a representation that corresponds to the dynamic class of the receiver object.
Returns a representation that corresponds to the dynamic class of the receiver object.
The nature of the representation is platform dependent.
a representation that corresponds to the dynamic class of the receiver object.
Returns a hash code value for the object.
Returns a hash code value for the object.
The default hashing algorithm is platform dependent.
Note that it is allowed for two objects to have identical hash codes (o1.hashCode.equals(o2.hashCode)
) yet
not be equal (o1.equals(o2)
returns false
). A degenerate implementation could always return 0
.
However, it is required that if two objects are equal (o1.equals(o2)
returns true
) that they have
identical hash codes (o1.hashCode.equals(o2.hashCode)
). Therefore, when overriding this method, be sure
to verify that the behavior is consistent with the equals
method.
the hash code value for the object.
This method is used to test whether the dynamic type of the receiver object is T0
.
This method is used to test whether the dynamic type of the receiver object is T0
.
Note that the test result of the test is modulo Scala's erasure semantics. Therefore the expression1.isInstanceOf[String]
will return false
, while the expression List(1).isInstanceOf[List[String]]
will
return true
. In the latter example, because the type argument is erased as part of compilation it is not
possible to check whether the contents of the list are of the requested typed.
true
if the receiver object is an instance of erasure of type T0
; false
otherwise.
o.ne(arg0)
is the same as !(o.eq(arg0))
.
o.ne(arg0)
is the same as !(o.eq(arg0))
.
the object to compare against this object for reference dis-equality.
false
if the argument is not a reference to the receiver object; true
otherwise.
Wakes up a single thread that is waiting on the receiver object's monitor.
Wakes up a single thread that is waiting on the receiver object's monitor.
Wakes up all threads that are waiting on the receiver object's monitor.
Wakes up all threads that are waiting on the receiver object's monitor.
Tests an expression, throwing an IllegalArgumentException if false.
Tests an expression, throwing an IllegalArgumentException if false. This method is similar to assert, but blames the caller of the method for violating the condition.
Tests an expression, throwing an IllegalArgumentException if false.
Tests an expression, throwing an IllegalArgumentException if false. This method is similar to assert, but blames the caller of the method for violating the condition.
Returns a string representation of the object.
Returns a string representation of the object.
The default representation is platform dependent.
a string representation of the object.
Caution - not yet.
Caution - not yet. pos/t1459, pos/t2569, jvm/t1342 all fail without the next line.
The
Predef
object provides definitions that are accessible in all Scala compilation units without explicit qualification.


Hello World, we are software developers!
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.
This is a paragraph.
This is a Code Element.


Helping you create more healthy meals for you and your family
Our Latest Updates
See the latest store information and safety measures.
We are a company that provides a fresh varieties of vegetables and fruits. Our saftey our customers is our priority and ensure our products are the best..........
Our Latest Updates
See the latest store information and safety measures.


$PATHURL : $TITLE
+
$NAME
($NUMLINKS)
No sections here...
*
$NAME
-
[ $DESC ]
Produced using
bkmrkconv
on $DATE.


Calico Critters Ellwoods Elephant Family
Calico Critters Biography Information
Mother Ella is a famous children's book author. She has written several books, all of which are inspired by her children. Her latest book is about a little girl who aspires to travel the world when she is older so she can see all of the best attractions. In her sapre time Ella also enjoys knitting and sewing outfits for her family.
Father Edwin is a doctor specializing in children's medicine. He is incredibly smart and always makes sure his patients are 100% healthy. He likes to spend a lot of his time with his family in the park playing games and having picnics. Edwin also enjoys reading books and looks forward to reading his children bedtime stories every night.
Brother Elliot enjoys playing football and soccer. He is a great athlete and excels in every sport he tries. You will always find his family cheering him on at all his competitions. He also likes to swim and play in the river with his sister. They compete to see who can jump into the water and make the biggest splash!
Sister Eliza loves to compete in beauty pageants and wants to be a super famous model. She loves taking pictures and she is always camera ready! She enjoys dressing up in beautiful outfits and having everyone's attention. She always talks about how she will travel the world one day and go to all the best beaches!


The K-Nearest Neighbor code in Tensorflowjs is fairly easy. It is just calculating the distance between two points on a
graph. In 2D it would just be the distance formula, kind of like the pythagoras equation for the hypotenus of a right triangle
c = square root of (a squared + b squared).
Lets try a 3, 4, 5 triangle: If the graph starts at location 0,0 and go 3 along the x axis and 4 up, what is the unknown
distance from the origin to this 3, 4 location
Look at how bareable the code is:
...
Same thing as above but stringing the operations together in one line which is strangely easier to read


The GitHub API limits the amount of requests a single User can send during a period of time. By adding an access token, you will be able to increase the amount of requests allowed, increasing the amount of maps you can download at a time. This token only allows us to access your public information.
You can generate a new GitHub API access token
here.


This is a test file
this is a smaller header
This header is even smaller
This is a paragraph
This is a paragraph
This is a paragraph
We can
add
one
element
into
another
Pizza
Cheese
Cola
Pizza
Cheese
Cola
This is a link to my page
Span is just a text block


Wind warnings still in place from Storm Atiyah
Weather warnings remain in place for south-west and north-east regions owing to strong winds from Storm Atiyah.
And more strong gusts are forecast from a second storm expected to hit the country on Tuesday.
The Met Office has forecast England and Scotland will be “windy across all areas” with severe gales possible in the northwest, with wind gusts potentially reaching 100mph.
The south-west of England and Wales were buffered overnight by gales of up to 70mph after the storm swept in from Ireland, where it disrupted transport and power networks.
The Met Office issued yellow weather alerts for up until 9am on Monday for areas stretching from north-west Wales to the Isle of Wight, while a second yellow warning remains in place for England’s east coast from Norwich to Middlesbrough.
The Met Office says delays are likely to road, rail, air and ferry transport, and that short-term loss of power is possible in some areas.
Western Power Distribution said it had experienced 26 high voltage faults in the south-west on Sunday and two in Wales, leading to 5,500 customers being cut off from power over the course of the day.
At Culdrose in Cornwall, the wind hit 70mph in the hour leading up to 9pm.
“The strong winds are pretty widespread,” said Met Office meteorologist Alex Burkill. “It’s very windy in the west and south-west so that’s where we’re going to see the greatest impact unfortunately.”
In the south-west, Coastsafe, a partnership campaign aiming to improve coastline safety, urged people to be wary of tidal surges and debris being thrown over sea walls during the storm.
The M48 Severn Bridge introduced lane closures on Sunday due to increasing wind speeds.


"Choose a job you love, and you will never have to work a day in your life."
JUL 2015 - PRESENT
ATS Construction Inc.
Front-End Web Developer / IT Technician / Accountant
OCT 2009 - PRESENT
Self experienced
Full Stack Software Engineer
Portfolio
"Example is the best precept."
Nourie Designs
Private business website
TV Maze
Web application
ATS Construction Inc.
Company's official website
Data analysis study
Big Data - Amazon Web Services
Socify
Android application
E-learning system
Desktop application
Monster squash Game
Virtual reality 3D game
Hop Hop LEGO
3D game
Graduate application program
Web application
For more samples feel free to checkout my CodePen.
Skills
"Say less and mean more."
HTML5
CSS3
JavaScript
Bootstrap
JQuery
Angular.js
Node.js
Microsoft ASP.NET
MongoDB
SQL
PostgreSQL
Oracle Database
C++
C#
Java
Python
Andorid
OpenGL
Unity3D
Panda3D
Amazon Web Services
MySQL
About Me
"I can't change the direction of the wind, but I can adjust my sails to always reach my destination."
Wael Alhamwi
Junior Full Stack Software Engineer
A recent Masters in Computer Science graduate with a GPA of 3.0/4.0.
Throughout my education, I managed to build up my background experience in Software Engineering in an advanced and professional matter.
Offering:
A strong foundation in Computer Science and programming principles across multiple platforms.
Experienced in object-oriented programming; analyzing, designing, developing, testing and debugging code; designing interfaces; and administering systems and networks.
Quickly learn and master new technologies; successful work in team and self-directed settings.
Excellent analytical, time management, collaboration and problem-solving skills.
Flexible to adapt to any environment, organized, good communication and interpersonal skills.
Proficient in project management and marketing gained from previous work experience.
Please feel free to contact me.
Education
"Never stop learning."
APR 2017 - Today
CERTIFICATE OF FULL-STACK WEB DEVELOPER
FreeCodeCamp
SEP 2014 - DEC 2016
MASTERS OF SCIENCE IN COMPUTER SCIENCE
California State University - Los Angeles
OCT 2009 - JUN 2014
BACHELORS OF ENGINEERING IN SOFTWARE ENGINEERING
Arab International University
Contact Me
"You can't have a better tomorrow if you're still thinking about yesterday."
Nourie Designs
Private business website
This website is a gift to a friend for starting her new private business for planning baby shower events
Do you live in New York? need to plan your baby shower?
Technology used:
HTML5
CSS3
Bootstrap
JQuery
JavaScript
PHP
Feel free to checkout the source code for this project.
TV-Maze
Web application
A web application which allows the user to search TV shows using TV Maze API.
Technology used:
AngularJs
Node.js
Bootstrap
MongoDB
Feel free to check the source code for the application.!
*Picture above is taken from TV Maze orginal website. All rights reserved to its original owner
GAPP (Graduate application program)
Web application
Web system to host all materials uploaded by students to participate in graduate students online available resources. A student can use GAPP to submit department’s course application.
Technology used:
Java
Maven
Bootstrap
SpringMVC
PostgreSQL
Feel free to check the source code for the application.!
Data analysis study
Big data
Collect, process, store, analyze and report big data to answer the question of which city will have the highest rate of opening new businesses?
Technology used:
Java
Kibana
Gradle
Elasticsearch
Amazon web services
Machine Learning
MongoDB
Feel free to watch the project's video presentation and here is the source code.!
Socify
Android application
Android application which fetches Facebook and Twitter feeds of the user combined in a single page. *Application is currently live on Google Play.
Technology used:
Java
Native Andorid
Facebook API
Twitter API
SQLite
Android Studio
Feel free to check the source code for the application.
E-learning System
Desktop application
A multi-tier system program on Microsoft Windows platform. Remote “E-Learning” system that assists the students to learn anywhere and at any time without the need to physically be at the place where the lecture takes place. Features: Administration and content management web interface, video conference, desktop multicast, file sharing, face recognition, audio chat, messaging (public and private), quiz and evaluation system.
Technology used:
C#
ASP.NET
Microsoft Visual Studio
Oracle Database
Network Sockets
Ecryption
OpenCV
Monster squash game
Virtual reality 3D game
A player with a mobile phone or tablet or any other device that has a browser with the support of WebGL can see through his\her device the 3D environment via wireless network.
A laptop with a webcam to detect the movement of a player, depending on the player's movement the 3D model will move along the virtual environment.
Technology used:
C#
C++
JavaScript
HTML5
Native Andorid
Node.js
WebGL
Three.js
OpenCV
OpenAl
Feel free to check the game video demo
Hop Hop LEGO
3D game
3rd person shooter game using Panda3D developed for Microsoft Windows platform.
Technology used:
Python
Panda3D game engine
Bullet physics engine
Feel free to check the source code for the game.!
ATS Construction Inc.
Official website
Front-end web project, features the company services and work portfolio in a modern design way. It has been entirely updated from an outdated version. You can check it out by visiting ATS Construction Inc.


{% extends "base.html" %} {% block content %}
NYC Now is a web app to find something to do right now wherever you are in New York City.
It was built at hack'n jill by Matt Jibson.
Code is available on github.


The hold key is the key you hold while typing to activate your hotkeys. For most users, it is recommended that you stick with the default hold key for your operating system, as it has been chosen for the least interference with system and browser shortcuts. If you have a customized setup and would like to change your hold key, you can do so in Advanced Options at the bottom.
Your operating system was detected as . The recommended hold key for your operating system is .
You have changed your hotkey to in Advanced Options.
Hit a Hotkey with your hold key to navigate to the first tab whose URL starts with the Match Prefix (use the hotkey repeatedly to cycle through all matches). If there are no matches, or if Always open new tab is checked, KeepTabs will instead open a new tab of the Target.
Syntax note: If you omit the scheme (e.g. "http://", "https://",) in a Target, "http://" will be added automatically. If you omit the scheme in a Match Prefix, "*://" will be added automatically, matching both HTTP and HTTPS. If you want to match "file://" or "chrome://" schemes, you must specify them.
Note that these options and features come with less instructions and less guarantee of stability; they are recommended for developers and advanced users.


Supply Chain
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Generate well-distributed, random team pairings for a tournament..
But hey, does it matter?? Anyway, its going to be Bulldozers all the way!!
| Bulldozers | |
|---|---|
| {{player.name}} |
| SmashDroppers | |
|---|---|
| {{player.name}} |
{{game.teams[0].name}} |
{{game.teams[1].name}} |
|---|---|
|
|


This intention converts string formatting via format() method and format operator to Python 3.6 f-string literals.


---
layout: page
weight: 100
seo:
title: SendGrid Account Settings
title: Account Settings
navigation:
show: true
---
At any time you can change your account settings by loggin into your account and going to the Account Settings page.
- Username
- this is your SendGrid username, the one you will use to log into your account, send over SMTP, and to use the API.
- Email
- this is the email that SendGrid will use to contact you. You will also use this email for any support purposes, such as retrieving a new password and verifying your account.
- Billing Email
- if this email is added, SendGrid will send all your billing notifications to this address. If you do not specify this address, SendGrid will send your billing notifications to your account Email.
{% anchor h2 %}
Changing your Password
{% endanchor %}
{% info %}
Please see the [SendGrid password requirements]({{root_url}}/User_Guide/Account/Account_Settings/password.html)
{% endinfo %}
There are two ways to change your password. Through the portal and through the Forgot Password page.
{% warning %}
When you change your account password, your SMTP and API access will change as well. Make sure you update your account information on all systems and software!
{% endwarning %}
{% anchor h2 %}
Changing your Password through the portal
{% endanchor %}
- Current Password
- this is the current password on your account. Without this, you will not be able to change your password.
- New Password
- enter a new password into this field. Passwords should be secure and not guessable so as to protect your account information from nefarious people and scripts.
- Confirm New Password
- enter the same password that you put into "New Password". If the password entered here is not the same as what you put into "New Password", the form will not accept your new password.
{% anchor h2 %}
Changing your Password via Forgot Password
{% endanchor %}
If for some reason you cannot remember your password, go to the SendGrid login page and click "Forgot Password". From here, you will need to enter your SendGrid username.
We will send you an email with account reactivation steps, please follow these steps to access your account again.


FleetApi.Etcd
Accesses the Fleet API via a URL discovered through etcd.
Summary↑
| delete_unit(pid, unit_name) | Callback implementation for |
| get_api_discovery(pid) | Callback implementation for |
| get_node_url(pid) | Retrieves a Fleet node URL based on the information stored in etcd, using the etcd token specified when the GenServer was started |
| get_unit(pid, unit_name) | Callback implementation for |
| list_machines(pid) | Callback implementation for |
| list_unit_states(pid, opts \\ []) | Callback implementation for |
| list_units(pid) | Callback implementation for |
| set_unit(pid, unit_name, unit) | Callback implementation for |
| start_link(etcd_token) |
Functions
Callback implementation for FleetApi.delete_unit/2
.
Callback implementation for FleetApi.get_api_discovery/1
.
Specs:
- get_node_url(pid) :: String.t | {:error, any}
Retrieves a Fleet node URL based on the information stored in etcd, using the etcd token specified when the GenServer was started.
Callback implementation for FleetApi.get_unit/2
.
Callback implementation for FleetApi.list_machines/1
.
Callback implementation for FleetApi.list_unit_states/2
.
Callback implementation for FleetApi.list_units/1
.
Callback implementation for FleetApi.set_unit/3
.


FDA Food Allergen Specifications¶
Attention
This section applies to USDA prime data, not to USDA select data. For explanation of USDA prime and USDA select data, see Deposition Workflow
Ontomatica Coverage¶
Ontomatica label classes integrate allergen data as specified by FDA, including coverage of all specifications below.
Table of Contents¶
- FDA Specifications for Food Allergen Labeling
- Reviews of Food Ingredients and Finished Foods
- Potential Milk Protein Indicators
- Potential Egg Protein Indicators
- Potential Fish Protein Indicators
- Potential Crustacea Shellfish Protein Indicators
- Potential Tree Nut Protein Indicators
- Peanut Protein Indicators
- Potential Wheat Protein Indicators
- Potential Soybean Protein Indicators
FDA Specifications for Food Allergen Labeling¶
Under the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), food labels are required to state clearly whether the food is or contains any ingredient that is a “major food allergen.” The law defines a major food allergen to mean any one of the following eight foods/food groups or an ingredient that contains their proteins:
- milk,
- egg,
- fish (e.g., bass, flounder, or cod),
- Crustacean shellfish (e.g., crab, lobster, or shrimp),
- tree nuts (e.g., almonds, walnuts, or pecans),
- peanuts,
- wheat, and
- soybeans.
FALCPA excludes from the definition of a major food allergen:
- raw agricultural commodities (e.g., fresh fruits and vegetables),
- highly refined oils made from one of the eight foods/food groups defined as a major food allergen,
- ingredients made from such oils, and
- any ingredient that is exempt under a petition or notification process specified in FALCPA.
FALCPA requires that food source names of any major food allergen used to make a food be stated either: (1) within the product’s ingredient list (e.g. “Ingredients: ...peanut butter...casein (milk)...wheat flour ...”) or (2) in a separate “Contains” statement (e.g., “Contains peanuts, milk and wheat”) immediately following or adjacent to the ingredient list. When multiple ingredients (e.g., casein and whey) contain protein derived from the same major food allergen (e.g., milk), that allergen’s food source name can be declared just once within the ingredient list in accordance with FALCPA labeling requirements. However, when a FALCPA “Contains” statement appears on a food label, it must identify the food source names of all major food allergens contained in the ingredients.
For the purpose of complying with FALCPA labeling requirements, question and answer (Q&A) of FDA’s guidance document, which is updated periodically to add new questions, explains that the food source name for a species of fish or Crustacean shellfish is its “market name” provided in the FDA resource The Seafood List. Q&A provides a table of additional examples of types of tree nuts that are frequently used to make foods. The tree nuts’ common or usual names are their food source names for FALCPA labeling purposes. Q&A also explain that either the plural or singular terms for peanuts, types of tree nuts, and soybeans and that the synonyms soy and soya for soybeans are acceptable for declaring the food source names of the major food allergens on food labels.
Reviews of Food Ingredients and Finished Foods¶
This document identifies examples of food ingredients and finished foods that either are or may contain one or more major food allergens. It is not intended to serve as an all-inclusive list. Stated in parentheses after the names of some ingredients/foods are their synonyms and/or a description of what they are or their common uses. Any common synonyms for the terms listed below are also identified using bolded text immediately following those terms in parentheses. Also stated in the parentheses are descriptions of the terms, other related information, and when applicable, reference to the notes section following each allergen subheading.
Some ingredients and finished foods always contain a major food allergen due to their basic nature or when they either have a standard of identity or are otherwise defined or described by Federal law or regulation that confirms the presence of a major food allergen. When ingredients used to make another ingredient or finished food can vary, it may be necessary to review the ingredient specification sheets to determine if the product contains a major food allergen. In other cases, when an ingredient or finished food is derived from the food source of a major food allergen but there is uncertainty about the presence of any protein residue from that allergen, it may be necessary to analyze the food ingredient or the finished food.
Potential Milk Protein Indicators¶
- anhydrous butter oil
- (anhydrous butter oil; made by the removal of practically all of the moisture and nonfat solids from butter)
- anhydrous milkfat
- (anhydrous milk fat; made by removal of practically all of the moisture and nonfat solids from pasteurized cream)
- bearnaise sauce
- (commonly made with egg yolks and butter)
- butter
- (defined by law; contains up to 20% water and milk solids; milk solids contain milk protein)
- butterfat
- (butter fat, milkfat, milk fat; fat particles in milk that can be separated out to make cream and butter)
- buttermilk
- (sweet cream buttermilk is the by-product of churning cream into butter; cultured buttermilk is generally sold in retail stores that contains a bacterial culture, e.g., Streptococcus lactis)
- butterscotch candy
- (confection commonly made with butter)
- Caesar salad or dressing
- (commonly made with anchovies, egg, Parmesan cheese, and Worcestershire sauce that can contain wheat and soy)
- canned tuna
- (standardized food - section 161.190; can be made with milk protein hydrolysates used as flavoring)
- caramel candy
- (milk caramel; chewy confection commonly made with milk and butter)
- casein
- (a milk protein)
- caseinates
- (e.g., ammonium, calcium, magnesium, potassium, sodium; salt forms of casein)
- cheese
- (specific types are standardized foods - section 133.102-133.196; must be made with either cow’s milk or milk from other specified mammals; see notes below)
- cream
- (specific types are standardized foods - section 131.149-131.162, e.g., light/table/coffee, heavy/heavy whipping, light whipping, dry, sour, and acidified sour cream)
- creamed sauces
- (commonly made with cream, milk and/or butter)
- creamed soups
- (commonly made with milk, cream and/or butter)
- creme brulee
- (sweet baked custard dessert coated with hard caramel; similar to flan; made with eggs and commonly milk but other liquids can be substituted)
- cultured milk
- (standardized food - section 131.112; must be made by adding a microbial culture to certain milk protein-containing ingredients; e.g., cultured buttermilk, kefir cultured milk, acidophilus cultured milk)
- curds
- (semisolid portion of coagulated milk)
- custard
- (sweet dessert made with eggs and commonly milk but other liquids can be substituted)
- dulce de leche
- (caramelized sweetened condensed milk)
- eggnog
- (common Christmas beverage made with milk, eggs, sugar and flavoring)
- enriched macaroni products with fortified protein
- (standardized food - section 139.120; can be made with milk protein-containing ingredients)
- flan
- (creme caramel; sweet baked custard dessert coated with soft caramel; similar to creme brulee; made with eggs and commonly milk but other liquids can be substituted)
- flavorings
- (natural and artificial; can be derived from milk)
- French vanilla products/syrup
- (commonly made with cream and egg yolks and possibly hazelnuts)
- frozen custard
- (standardized food - section 135.110; must be made with one or more milk protein-containing ingredients and egg yolks and contain a minimum amount of nonfat milk solids; see notes below)
- ghee
- (made from butter derived from cow’s or water buffalo’s milk; used in Asian Indian cuisine)
- half-and-half
- (standardized food - see section 131.180; half milk and half cream)
- hollandaise sauce
- (commonly made with egg yolks and butter)
- hot dogs
- (can be made with milk caseinates)
- hydrolyzed casein
- (casein protein that has been broken down into its component peptides and/or amino acids; can be used to make hypoallergenic infant formulas, but still must declare the presence of milk; see notes below)
- hydrolyzed whey
- (whey protein that has been broken down into its component peptides and/or amino acids; can be used to make hypoallergenic infant formulas, but still must declare the presence of milk; see notes below)
- ice cream
- (standardized food - section 135.110; must be made with one or more milk-protein containing ingredients and contain a minimum amount of nonfat milk solids; see notes below)
- ice milk
- (frozen confection made from milk or milk-protein containing ingredients)
- junket
- (sweet, pudding-like dessert commonly made with milk)
- lactalbumin
- (milk protein derived from whey)
- lactalbumin phosphate
- (type of lactalbumin)
- lactoferrin
- (glycoprotein that can be derived from cow’s milk)
- lactoglobulin
- (milk protein derived from whey)
- lactose
- (milk sugar; standardized sweetener - section 168.22; usually derived from whey)
- lactitol
- (e.g., anhydrous lactitol and lactitol monohydrate; sugar alcohol derived from lactose)
- lactulose
- (synthetic disaccharide derived from lactose)
- lyophilized probiotic cultures
- (produced by fermentation in whey and casein growth media; used mostly in dietary supplements)
- margarine
- (standardized food - see section 166.110; can be made with certain milk protein-containing ingredients)
- mellorine
- (standardized food - see section 135.130; sweet frozen dessert that must be made with certain milk protein-containing ingredients)
- milk
- (whole milk; whole cow’s milk; standardized food - section 131.110; many but not all other types of cow’s milk also have standards - section 131.111-131.147; different forms include 1% low-fat, 2% reduced fat, nonfat/skim/skimmed, acidified, cultured, malted, chocolate-flavored, dry whole/powdered, evaporated, sweetened condensed; see notes below)
- milk macaroni products, nonfat milk macaroni products, and enriched nonfat milk macaroni products
- (standardized foods - section 139.1120-139.122; must be made with certain milk-protein containing ingredients)
- milk solids
- (consist of all components of milk, including its proteins, except water)
- nougat
- (sweet confection can be made with butter)
- penuche
- (panocha, penuchi; creamy, fudge-like candy commonly made with butter, milk or cream; chopped nuts also can be added)
- pudding
- (sweet dessert commonly made with milk but other liquids can be substituted)
- recaldent
- (made from casein; used in some chewing gums to strengthen teeth)
- rennet casein
- (derived from milk using the enzyme rennet; used to coagulate milk in making cheese, junket and custard)
- roux
- (thickener made with butter and flour; used as a base for sauces)
- sherbet
- (standardized food - section 135.140; sweet frozen dessert must be made with certain milk protein-containing ingredients)
- sour cream solids
- (consist of all components of sour cream, including milk proteins, except water)
- sour milk solids
- (consist of all components of sour milk, including its proteins, except water)
- soy cheese
- (made with soymilk and commonly casein)
- toffee
- (confection made with butter and occasionally wheat flour and/or nuts, usual almonds; e.g., English, cinder, or sponge toffee)
- whey
- (a milk protein; all forms, e.g., sweet whey, delactosed whey, whey protein concentrate)
- yogurt
- (specific types are standardized foods - section 131.200-131.206; must be made with certain cultured milk protein-containing ingredients)
Notes:¶
Milk from the domesticated cow is the only type of milk (and its proteins) that is subject to FALCPA labeling requirements. Milk from any other mammal (e.g., goat, sheep, buffalo, etc.) is not, but it must be declared in the ingredient list by its common or usual name (e.g., goat’s milk, sheep’s milk, water buffalo’s milk) when used to make another food. All types of cow’s milk (e.g., low-fat, evaporated, sweetened condensed) contain its proteins.
The following standardized cheeses can be made with cow’s milk and/or any combination of milk from cows, sheep or goats:
- Caciocavallo Siciliano - section 133.111
- Romano - section 133.183
- Semisoft - section 133.187
- Semisoft part skim - section 133.188
- Soft ripened - section 133.
- Spiced - section 133.190
- Spiced, flavored (that conforms to standards for a natural cheese) - section 133.193
- Part-skim Spiced - section 133.191
The following standardized cheeses can be made from either cow’s milk or water buffalo milk, but not a combination of the two milks:
- Mozzarella - section 133.153
- Low-moisture Mozzarella - section 133.156
- Part-skim Mozzarella - section 133.157
- Scamorza - section 133.155
- Low-moisture Scamorza - section 133.156
- Part-skim Scamorza - section 133.157
See regulations at section 130.10 for requirements for foods named by use of a nutrient content claim and a standardized term, e.g. 1% low-fat milk, 2% reduced cheddar cheese.
When ice cream or frozen custard is made with goat’s milk, the product’s statement of identity must identify its goat’s milk source. See 21 CFR 135.115 for details about these standardized foods.
The prefix “lact” in the name of a food ingredient commonly indicates a milk derivative.
“Nondairy” is not equivalent to “milk free.” Products that are labeled as “nondairy” (e.g., coffee whiteners, whipped toppings, creamy drinks/drink mixes, and imitation cheese products) may contain casein or caseinates.
A kosher “D” designation on a label indicates “dairy” or that the product contains “milk-derived ingredients.”
A kosher “DE” designation on a label indicates “dairy equipment” but no actual dairy or milk-derived ingredients were used to make the product.
The range and composition of sauces is so varied that this group of condiments can potential contain any one of the major food allergens.
Batters used as coatings for deep-fat-fried foods commonly contain milk.
Potential Egg Protein Indicators¶
- albumen
- (when spelled with an “e” usually means egg white or an egg white protein; used as a “fining” or clarifying agent in wines, soup stock, consume, bouillons and coffee)
- albumin
- (when spelled with an “i” can mean a protein derived from egg, soy, or other sources)
- almond paste
- (sweet product made with finely ground almonds; can contain egg whites)
- artificial color
- (artificial color added or color added; can be derived from egg yolks)
- apovitellin
- (component of an egg yolk lipoprotein)
- avidin
- (egg white protein)
- bearnaise sauce
- (made with egg yolks and butter)
- Caesar salad or dressing
- (commonly made with anchovies, egg, Parmesan cheese, and Worcestershire sauce that can contain wheat and soy)
- custard
- (sweet dessert made with eggs and commonly milk but other liquids can be substituted)
- egg
- (all forms of domestic hen eggs; many forms are standardized foods - section 160.100-160.190, e.g., whole, whites, yolks, dried, liquid, frozen; see notes below)
- egg noodles
- (noodle products; standardized foods - section 139.150-139.180; must contain whole eggs or egg yolks)
- egg solids
- (consist of all components of the egg, including its proteins, except water)
- eggnog
- (common Christmas beverage made with milk, eggs, sugar and flavoring)
- egg substitutes
- (commonly sold in liquid form in cartons; frequently contain egg whites)
- flan
- (creme brulee or creme caramel; baked custard coated with caramel; made with eggs and commonly milk, but other liquids can be substituted)
- flavors
- (natural and artificial; can be derived from eggs)
- French vanilla products/syrup
- (commonly made with cream and egg yolks and possibly hazelnuts)
- frozen custard
- (French custard ice cream or French ice cream; standardized food - section 135.110; frozen confection that must be made with one or more milk protein-containing ingredients and egg yolks)
- globulin
- (protein that can be derived from egg, grains, legumes, seeds and other foods)
- high protein drinks and other specialty drinks
- (can contain egg proteins)
- hollandaise sauce
- (made with egg yolks and butter)
- lecithin
- (mixture of phosphatides derived from egg, soybeans, or other plants; may not necessarily contain protein)
- livetin
- (egg yolk protein)
- lysozyme
- (egg white enzyme/protein)
- macaroni products
- (standardized foods - section 139.110-139.140, include macaroni, spaghetti and vermicelli; egg ingredients are optional)
- marshmallows and marshmallow fluff
- (can be made with egg whites)
- marzipan
- (sweet confection commonly made with egg whites)
- mayonnaise
- (standardized food - section 169.140; must contain egg)
- meringue
- (stiffly beaten egg whites and sugar)
- ovalbumin
- (egg white protein)
- ovoglobulin
- (egg white protein)
- ovomucin
- (egg white protein)
- ovomucoid
- (egg white protein)
- ovotransferrin
- (egg white protein)
- ovovitellin
- (vitellin; egg yolk protein)
- surimi
- (fish protein product commonly used to make “imitation” crab and lobster; may contain egg whites)
- tartar sauce
- (thick white sauce commonly made with mayonnaise that contains egg)
Notes:¶
- The egg of the domesticated chicken is the only type of egg (and its proteins) that is subject to FALCPA labeling requirements. Eggs from other types of fowl (e.g., ducks, turkeys, ostriches, etc.) are not, but must be declared in the ingredient list by their respective common or usual names (e.g., duck egg, turkey egg, ostrich egg) when used to make another food. Both the yolks and whites of an egg contain its proteins.
- Binders, coagulants, and emulsifiers are three common functions of certain ingredients that could contain egg proteins.
- The prefix “ov” or “ovo” in the name of a food ingredient commonly indicates an egg derivative.
- Breads and other baked foods with a shiny glaze may indicate that egg whites were brushed on the surface before baking.
- Yellow-colored breads, other baked foods, and pasta may indicate that egg yolks were used as an ingredient.
- The range and composition of sauces is so varied that this group of condiments can potentially contain any one of the major food allergens.
- Batters used as coatings for deep-fat-fried foods commonly contain egg.
- Pasta is a common term which refers to the standardized foods macaroni products, where egg ingredients are optional, and noodle products, where egg ingredients are required
- All salad dressings made with mayonnaise (a standardized food - section 169.140) contain egg.
Potential Fish Protein Indicators¶
- anchovy paste
- (fish-derived condiment made with ground anchovy fillets; used as a flavoring)
- anchovy sauce
- (fish-derived sauce commonly made with anchovies, butter and wheat flour)
- bouillabaisse
- (seafood stew typically made with fish and shellfish)
- caponata
- (Sicilian side dish commonly made with anchovies)
- Caesar salad or dressing
- (commonly made with anchovies, egg, Parmesan cheese, and Worcestershire sauce that can contain wheat and soy)
- caviar
- (processed and salted eggs of certain fish like sturgeon)
- fish
- (market names for different species are listed in The Seafood List; see notes below)
- fish gelatin
- (protein product commonly made from multiple/variable species of fish; used as a jelling or thickening agent)
- fish oils
- (e.g., cod liver oil; not a major food allergen if highly refined; see notes below)
- fish protein isolate
- (defined food additive - see section 172.340)
- fish sauce
- (condiment made with fermented fish)
- fish stock or broth
- (water in which fish has been cooked; used as a soup base and as a flavoring)
- flavors and extracts
- (natural and artificial can be derived from fish and shellfish)
- isinglass
- (made from air bladders of sturgeon, cod, hake and other fish; used to clarify wine and beer)
- roe
- (fish eggs)
- surimi
- (fish protein product commonly used to make “imitation” crab and lobster)
- whole fish protein concentrate
- (defined food additive; also known as fish meal or fish flour)
- Worcestershire sauce
- (commonly made with the fish anchovies or sardines)
Notes:¶
- The range and composition of sauces is so varied that this group of condiments can potentially contain any one of the major food allergens.
- Because FALCPA exempts highly refined oils from the definition of a major food allergen, any highly refined fish oil (e.g., one that has been refined, bleached and deodorized) is not a major food allergen. Therefore, the particular fish from which a highly refined oil is derived should not be included in any FALCPA “Contains” statement that appears on the food label. Nevertheless, in accordance with 101.4(b)(14), regardless of whether or not it is highly refined, the common or usual name of a fish oil must identify its specific food source (e.g., cod liver oil). Also, when a fish oil is used as an ingredient to make another food, it must be declared by its common or usual name in the ingredient list of that food.
Potential Crustacea Shellfish Protein Indicators¶
- barnacles
- (several types are commonly eaten)
- bouillabaisse
- (seafood stew typically made with fish and shellfish)
- coral
- (red unfertilized lobster eggs)
crab
- crawfish
- (crayfish, crawdads, ecrevisse)
- flavors and extracts
- (natural and artificial can be derived from fish and shellfish)
- lobster
- (langouste)
- prawn
- (langoustine, lobsterette, langostino, scampi)
- shrimp
- (crevette, scampi)
- tomalley
- (green digestive gland of a lobster)
Notes:¶
- All types of Crustacean shellfish subject to FALCPA labeling requirements belong to the phylum called “Arthropoda” and the subphylum called “Crustacea.”
- Molluscan shellfish, which belong to the phylum called “Mullusca” (e.g., abalone (gastropod); clams, mussels, oysters, and scallops (bivalves); and squid/octopus (cephalopods that have internal shells)), and other seafood (e.g., snails/escargot, whelk/sea snails) are not types of Crustacean shellfish that are subject to FALCPA labeling requirements.
- The range and composition of sauces is so varied that this group of condiments can potentially contain any one of the major food allergens.
Potential Tree Nut Protein Indicators¶
- acorn(s)
- (used in traditional Native American cuisine)
- almond(s), beech nut(s), Brazil nut(s), brittle
- (hard sweet candy made of caramel and peanuts or tree nuts, e.g., pecans or almonds)
- butternut(s), caponata
- (Sicilian dish commonly made with pine nuts)
- cashew(s), chestnut(s), chinquapin(s), chikki
- (Asian Indian sweet made with unrefined sugar and peanuts, cashews, almonds or pistachios)
- coconut(s)
- (edible white kernel portion is commonly sold in dried and sweetened or unsweetened form as shredded, flakes, and chips)
- coconut milk
- (sweet, milky white liquid derived from the edible kernel or “meat” of the coconut)
- dodol
- (Asian delicacy made with coconut milk, unrefined sugar, rice flour, and sometimes cashews)
- filbert(s)
- (hazelnut(s))
- flavors and extracts
- (natural and artificial can be derived from tree nuts, e.g., almond or hazelnut extract)
- French vanilla products/syrup
- (commonly made with cream and egg yolks and possibly hazelnuts)
- gianduja
- (mixture of chocolate and tree nut paste or ground nuts like hazelnut or almond)
- ginkgo nut(s)
- (represents the tree nut or embryo part of the plant and not the leaves, root, bark or other non-nut parts; see notes below)
- heart nut(s)
- (Japanese walnut(s))
- hickory nut(s), kola nut(s)
- (cola nut(s))
- macadamia nut(s)
- (bush nut(s))
- marzipan
- (sweet confection commonly made with almond paste/ground almonds)
- mixed nuts
- (standardized food - section 164.110; can sold as a mixture of tree nuts and peanuts)
- nougat
- (sweet confection commonly made with tree nuts)
- nut butters
- (finely ground nuts that form an oily smooth consistency; must be declared on food labels by their specific common or usual names, e.g., cashew butter)
- nut-flavored coffees
- (e.g., hazelnut or almond, if flavored with natural extracts that contain nut proteins)
- nut flours
- (finely ground nuts; must be declared on food labels by their specific common or usual names that identify their food sources, e.g., almond flour, chestnut flour, and hazelnut flour)
- nut meals
- (coarsely ground nuts; must be declared on food labels by their specific common or usual names that identify their food sources, e.g., almond meal, hazelnut meal, and pecan meal)
- nut meats
- (edible kernel of a nut; must be declared on food labels by their specific common or usual names that identify their food sources, e.g., coconut meat)
- nut oils
- (oils extracted from nuts; must be declared on food labels by their specific common or usual names that identify their food sources; can be cold pressed and not highly refined, e.g., some almond oils, pecan oils, and walnut oils; or can be highly refined, e.g., some coconut oils and palm oils; highly refined oils are not major food allergens)
- nut paste
- (mixture of finely ground nuts and other ingredients; can contain egg whites; must be declared on food labels by their specific common or usual names that identify their food sources, e.g., almond paste)
- nut pieces
- (broken edible kernels of nuts; must be declared on food labels by their specific common or usual names that identify their food sources, e.g., walnut pieces)
- palm nut(s), penuche
- (panocha, penuchi; creamy, fudge-like candy commonly made with butter, milk or cream; chopped nuts also can be added)
- pecan(s)
- (mashuga nut(s))
- pesto sauce
- (commonly made with pine nuts)
- pili nut(s), pine nut(s)
- (pinon nut(s), pinyon nut(s), pignoli(s))
- pistachio(s), praline
- (sweet confection, coating, or topping commonly made with chopped tree nuts)
- sheanut(s)
- (shea nut(s))
- toffee
- (confection commonly made with butter and occasionally wheat flour and/or nuts, usually almonds; e.g., English, cinder, or sponge toffee)
walnut(s)
Notes:¶
- Tree nuts are used in a variety of products, e.g., breads, pies/pie crusts, pastries and other baked goods, candy/candy bars, chocolate, energy bars, cereals and ice cream.
- The range and composition of sauces is so varied that this group of condiments can potentially contain any one of the major food allergens.
- Dietary supplements, like Ginkgo biloba L., that are derived from the roots, leaves, stems, bark, or other non-nut parts of the same plants that bear tree nuts are not subject to FALCPA labeling requirements.
- Because FALCPA exempts highly refined oils from the definition of a major food allergen, any highly refined tree nut oil (e.g., one that has been refined, bleached and deodorized) is not a major food allergen. Therefore, the particular tree nut from which a highly refined oil is derived should not be included in any FALCPA “Contains” statement that appears on the food label. Nevertheless, in accordance with 101.4(b)(14), regardless of whether or not it is highly refined, the common or usual name of a tree nut oil must identify its specific food source (e.g., coconut oil). Also, when a tree nut oil is used as an ingredient to make another food, it must be declared by its common or usual name in the ingredient list of that food.
- See regulations at section 101.4(b)(14) for provisions allowing the use of “and/or” labeling for vegetable oils and vegetable oil shortenings, which could be derived from tree nuts (e.g., palm nut and coconut). When such “and/or” labeling is used, the specific common or usual name of each vegetable oil that may be present must be declared within the ingredient list of the food.
Peanut Protein Indicators¶
- arachis oil
- (peanut oil; cold pressed peanut oil that contains any peanut protein is a major food allergen; highly refined peanut oil is not a major food allergen; see notes below)
- artificial nuts
- (commonly made with peanuts versus tree nuts)
- barbeque sauce
- (can be made with peanut butter)
- beer nuts
- (roasted and flavored peanuts commonly sold as a snack food)
- brittle
- (hard sweet made of caramel and nuts such as peanut, pecan, and almonds)
- chili
- (can be made with peanut butter as a thickener and for flavor)
- chikki
- (Asian Indian sweet made with unrefined sugar and peanuts, cashews, almonds or pistachios)
- flavors
- (natural and artificial; can be made from peanuts)
- marzipan
- (traditional Mexican version is made with ground peanuts versus ground almonds)
- mixed nuts
- (standardized food - section 164.110; can be sold as a mixture of tree nuts and peanuts)
- nougat
- (sweet confection can be made with peanuts versus tree nuts)
- peanut(s)
- (sometimes referred to as earthnuts, groundnuts, goobers, goober peas, jack nuts, manila nuts, monkey nuts, pindas, or pinders)
- peanut butter
- (made from finely ground and roasted peanuts; has an oily pasty consistency; standardized food - section 164.150)
- peanut flour
- (made from finely ground peanuts; has a dry powdery consistency)
- peanut spreads
- (common or usual name for non-standardized food - section 102.23; must be made with peanut ingredients)
Notes:¶
- Many ethnic cuisines (e.g., African, Chinese, Indonesian, Thai, and Vietnamese) commonly use peanuts in their foods and sauces.
- The range and composition of sauces is so varied that this group of condiments can potentially contain any one of the major food allergens.
- Many types of baked goods (e.g., cookies, brownies), candies, candy bars, and chocolates contain peanuts.
Potential Wheat Protein Indicators¶
- atta
- (Hindi word for whole wheat flour used to make traditional Asian Indian breads like chapatti, roti and puri)
- bran
- (wheat bran, Miller’s bran; outer covering of a wheat kernel; commonly contains some wheat protein)
- bread
- (most breads are made with some wheat-protein containing ingredients)
- bread crumbs
- (breadcrumbs; dried bread broken into fine pieces; commonly used as a topping for casseroles and as a coating for fried poultry, meats, seafood, and vegetables)
- bulgar
- (bulgur, bulghur; common name for a species of wheat; see notes below)
- Caesar salad or dressing
- (commonly made with anchovies, egg, Parmesan cheese, and Worcestershire sauce that can contain wheat and soy)
- cereal extracts
- (can be derived from wheat; used as antioxidants in making other foods)
- club wheat
- (common name for a species of wheat; see notes below)
- cracked wheat
- (whole wheat berry broken into pieces)
- couscous
- (granular semolina product made from durum wheat)
- cracker meal
- (crackers commonly made from wheat broken into very small pieces)
- durum
- (type of hard wheat; common name for a species of wheat; see notes below)
- einkorn
- (farro, hulled wheat, small spelt; common name for a species of wheat; see notes below)
- emmer
- (farro, hulled wheat; common name for a species of wheat; see notes below)
- farina
- (standardized food; made from ground and bolted cleaned wheat free of the bran coat or free of the bran coat and germ)
- flour
- (wheat flour, white flour, plain flour; several types of wheat-based flours are standardized foods - section 137.105-137.225; examples of standardized and non-standardized flours include all-purpose, bread, cake, cracked, durum, enriched, gluten, graham or whole wheat, high gluten, high protein, pastry, self-rising, and soft; see notes below)
- flavors
- (natural and artificial; can be derived from wheat)
- food starch - modified
- (modified food starch; can be derived from wheat; may not necessarily contain wheat proteins)
- fu
- (spongy dough made from dried wheat gluten; used in Japanese cuisine)
- gluten
- (wheat gluten; wheat protein complex found in all species of wheat)
- graham crackers
- (made from graham flour, which is a type of whole wheat flour; common component of pie crusts)
- hydrolyzed wheat protein
- (wheat protein that has been broken down into its component peptides and/or amino acids)
- kamut
- (common name for a species of wheat; see notes below)
- macaroni products
- (standardized foods - section 139.110-139.140; include spaghetti and vermicelli; must be made with certain wheat protein-containing ingredients)
- malted milk
- (powdered food product can be made from a mixture of malted barley, wheat flour, and whole milk)
- matzah
- (matzoh, matza, matzo; thin, brittle, unleavened bread commonly made from wheat; traditional Jewish food)
- matzah meal
- (matzoh meal, matza meal, matzo meal; ground matzah; see “matzah” above)
- noodle products
- (egg noodles; standardized foods - section 139.150-139.180; must contain whole eggs or egg yolks)
- orzo
- (rice-shaped pasta made from wheat, but orzo also means “barley” in Italian)
- pollard
- (wheat shorts; by-product of wheat milling process high in protein)
- roux
- (thickener made with butter and flour; used as a base for sauces)
- seitan
- (wheat protein product used widely in vegetarian foods)
- semolina
- (made by grinding and bolting cleaned durum wheat to specified fineness; standardized food - section 137.320)
- soy sauce
- (shoyu sauce; commonly made with wheat; widely used in Asian cuisine)
- spelt
- (dinkel, farro, hulled wheat; common name for a species of wheat; see notes below)
- surimi
- (fish protein product commonly used to make “imitation” crab and lobster may contain wheat starch that contains some wheat protein)
- tabouli
- (tabbouleh; Middle Eastern dish made using bulgar or durum wheat)
- tamari
- (dark Japanese soy sauce commonly made with wheat)
- toffee
- (confection commonly made with butter and occasionally with wheat flour and/or nuts, e.g., English, cinder, or sponge toffee)
- tortilla
- (traditional Mexican unleavened, flat bread made from wheat or corn)
- triticale
- (a crossbred hybrid of wheat and rye; see notes below)
- vital gluten
- (dried gluten that has retained its elastic properties)
- wheat
- (includes all wheat species; see notes below)
- wheat and soy noodle products
- (standardized foods - section 138.180; must be made with certain wheat protein-containing and soy protein-containing ingredients)
- wheat germ
- (inner embryo of a wheat kernel; rich in wheat protein and fat)
- wheat starch
- (typically contains some residual wheat protein)
- whole green wheat berries
- (called “greunken” in Europe and “frik” or “freeka” in the Middle East; unrippened whole kernels of wheat)
- whole wheat
- (indicates that all parts of the wheat kernel were used)
- whole wheat berries
- (whole kernels of wheat)
- Worcestershire sauce
- (commonly contains soy sauce made with wheat)
Notes:¶
- FALCPA labeling requirements apply to all grains that belong to the plant genus called Triticum, the crossbred hybrid of wheat and rye called “triticale,” and ingredients that contain proteins of any of these grains.
- The term “flour” alone (unqualified) should only be used as a synonym for “wheat flour.” If “flour” is stated in an ingredient list without the parenthetical declaration of wheat afterwards, either the term “wheat” must appear elsewhere within the ingredient list for another allergenic ingredient or in a separate “Contains” statement.
- The term “starch” alone (unqualified) should only be used as a synonym for “cornstarch.” With the exception of “food starch - modified” (or modified food starch), when listed as an ingredient on food labels, all other types of starches must identify their respective sources (e.g., wheat starch, potato starch, and tapioca starch).
- “Glutinous flour” is a term used to refer to a flour made from glutinous rice and not wheat.
- Pasta is a common term which refers to the standardized foods macaroni products and noodle products that must be made with wheat protein-containing ingredients.
- The range and composition of sauces is so varied that this group of condiments can potentially contain any one of the major food allergens. Wheat flour is commonly used as a thickener for many sauces as well as gravies, soups and stews.
- Batters used as coatings for deep-fat-fried foods commonly contain wheat flour or bread crumbs.
Potential Soybean Protein Indicators¶
- Caesar salad or dressing
- (commonly made with anchovies, egg, Parmesan cheese, and Worcestershire sauce that can contain wheat and soy)
- canned tuna
- (standardized food - section 161.190; can contain vegetable broth made with soybeans)
- edamame
- (preparation of immature green soybeans usually in the pod)
- flavors
- (natural or artificial; can be made from soybeans)
- flan
- (baked custard coated with caramel; made with eggs and commonly milk, soy milk can be substituted)
- hydrolyzed soy protein
- (soy protein broken down into protein fragments and amino acids)
- imitation bacon bits
- (commonly made with soy protein-containing ingredients)
- kecap
- (Indonesian sweet soy sauce made from black soybeans)
- lecithin
- (commonly derived from soybeans, but can be derived egg)
- miso
- (soybean paste; common flavoring in Japanese cuisine)
- natto
- (traditional Japanese food made from fermented soybeans)
- okara
- (residue left after liquid is drained off when making tofu; contains soy protein)
- soy albumin
- (type of water-soluble soy protein)
- soy-based beverages and drinks
- (commonly called soy milk or soymilk; contain soy proteins)
- soy cheese
- (made with soymilk and commonly casein)
- soy flour
- (made from finely ground soybeans)
- soy grits
- (soybeans which have been toasted and cracked into small pieces)
- soy nuts
- (roasted whole soybeans; resemble miniature dry-roasted peanuts)
- soy protein concentrate
- (made from defatted soybeans; contains both soy proteins and soy carbohydrates)
- soy protein isolate
- (made from defatted soybeans; contains soy proteins and no soy carbohydrates)
- soy sauce
- (shoyu sauce; made from fermented soybeans)
- soy sprouts
- (sprouts of germinated soybeans)
- soybean(s)
- (soya bean(s))
- soybean granules
- (made from defatted soy flour; used to make vegetarian foods)
- soybean oil
- (typically is highly refined; only a soybean oil that is not highly refined that contain any soybean protein is a major food allergen; see notes below)
- starter bacterial cultures
- (starter cultures; such cultures can be grown on starter culture media that is made with hydrolyzed soy proteins and that is used in making cheeses; see notes below)
- starter culture media
- (starter media; such media can be made with hydrolyzed soy proteins and is used in making cheeses; see notes below)
- tamari
- (dark, thick Japanese soy sauce)
- tempeh
- (tempe; soybean cake containing soy protein commonly used to made vegetarian foods)
- teriyaki sauce
- (commonly made with soy sauce or tamari; used in Japanese cuisine)
- textured soy protein
- (commonly used to made vegetarian foods)
- tofu
- (Soybean curd; contains soybean proteins)
- vegetable broth or stock
- (can be made with soybeans)
- Worcestershire sauce
- (commonly contains soy sauce)
- wheat and soy noodle products
- (standardized foods - section 139.180; must be made with certain wheat protein-containing and soy protein-containing ingredients)
- yuba
- (thin skin that forms on surface of soy milk when making tofu rich in soy protein)
Notes:¶
- See regulations at section 101.4(b)(14) for provisions allowing the use of “and/or” labeling for vegetable oils and vegetable oil shortenings, which could be derived from soybeans. When such “and/or” labeling is used, the specific common or usual name of each vegetable oil that may be present must be declared within the ingredient list of the food.
- The range and composition of sauces is so varied that this group of condiments can potentially contain any one of the major food allergens. Also, soy sauce and tamari are commonly used as ingredients to make many other sauces.
- Japanese, Chinese and many Southeast Asian cuisines commonly use soy sauce, tofu, and other soy protein-containing ingredients.
- Vegetarian foods are commonly made with soy protein-containing ingredients.


Publications related to MMT
Metrics monitoring tool is part of Pekka Mäkiaho's PhD thesis which will be published during the year 2019. During the developing process there have been published seven papers.
Metrics monitoring tool is part of Pekka Mäkiaho's PhD thesis which will be published during the year 2019. During the developing process there have been published seven papers.


×
LAYOUT PRO
DESCRIPTION
The event is conducted to pop up the layout designing skills of the participants. They are instructed to develop a PCB design of the given circuit diagram neatly.
RULES
- Participants are not permitted to have mobile phones and any other electronic equipments.
- Participants should plot the mirror image of PCB_layout of the given circuit diagram.
- Participants are allowed to have a black ball pen, scale, eraser & pencil.
- Each participant can't take more than three chances, negative marks will be awarded for the second and third submission.
- There will be elimination rounds if necessary.
- Circuit Diagram will be given on the spot.
- Duration of the event is two (2) hours.
- Judgement of the work will be based on how the layout is being designed (based on the basic concepts and rules of PCB layout designing), neatness, area used properly.
- The faster you finish the work neatly, the easier you will bag the prize.
- Any misbehavior during the event can lead to elimination of the team.
- Decision of the judges will be final and binding.


title=Unit Testing | RunWith anything and get Spring context too date=2016-11-15 type=post tags=blog status=published ~~~~~~
If you want to write a test using the Mockito class runner or the JUnit Parameterized runner or any other runner, you can't use the Spring class runner at the same time. Previously, that made it tricky to get Spring application context in conjunction with Mockito or advanced JUnit features. Spring 4.2 gives us JUnit TestRules that enable Spring context without a Spring test runner. For example:
@RunWith(Parameterized.class) @ContextConfiguration(classes = { SomeSpringConfiguration.class }) public class SpringClassRuleTest { // these in conjunction are equivalent to @RunWith(SpringJUnit4ClassRunner.class) @ClassRule public static final SpringClassRule SPRING_CLASS_RULE = new SpringClassRule(); @Rule public final SpringMethodRule springMethodRule = new SpringMethodRule(); @Autowired private Random random; @Parameterized.Parameters public static Object[] bounds() { return new Object[] { 2, 4, 8, 16, 32 }; } @Parameterized.Parameter public int bound; @Test public void testRandom() { int i = random.nextInt(bound); Assert.assertTrue(i < bound); } }


Man City's defensive disarray will cost them the title - not VAR and referees
Manchester City's miserable run at Anfield - one win in 29 visits - continued in a match which left Pep Guardiola raging at some controversial VAR calls
by Andy Dunn, https://www.mirror.co.uk/authors/andy-dunn/As he slumped into his bucket seat, Pep Guardiola spat something out.
It was hard to tell what it was so let’s just call it his disgust.
Mohamed Salah’s head had just added insult to the injury inflicted by Fabinho’s sweet right boot and the game was up for City.
The vagaries of VAR and Liverpool’s ruthlessness on the counter-attack had combined to put Guardiola’s hopes for this particular contest to the sword.
And in truth, the title game was probably up a while ago. Up when Pep failed to sign a high-quality central defender in the summer after Vincent Kompany left, up when Aymeric Laporte collided with Brighton’s Adam Webster at the end of August.
Forget any perceived injustices here. In the grand scheme of things, they are largely irrelevant.
The simple fact is that whatever defence Guardiola fields is not a defence truly befitting of such stellar champions.
No matter how eye-pleasing they are in possession - and they were again here - their defending is best watched from behind a sofa.
The snapshots of their disarray were scattered across Anfield.
Angelino clearly believing his inclusion was some sort of daydream, Kyle Walker and John Stones arguing as though they were a couple of hungover pub players.
Fernandinho wasting his energy hectoring Michael Oliver, Claudio Bravo only ever looking remotely comfortable when the ball was at his feet.
Good for an outfield player, trouble for a man with big gloves.
But while City might have been better off with Walker in goal, a fit Ederson would not have saved this game for City.
This is a very good team with one serious issue. They look like conceding against any decent attacking outfit they come up against.
Raul Jimenez, Adama Traore and Patrick Cutrone gave them the runaround last month - no wonder this crack Liverpool unit got such joy.
No wonder Sadio Mane appeared to be the only body and mind in the City box able to chart the flight of Jordan Henderson’s cross in adding the third.
There were other contributing factors in this defeat.
Raheem Sterling’s persistence was exceptional and came with the normal amount of invention but his final choice of option was unusually flawed.
Throw in the fact that Oliver gave him very little sympathy and it was a predictably frustrating afternoon for him even though he was a constant menace.
Ditto Sergio Aguero, a quarter-stride from his standard sharpness. It was that quarter-stride that saw him pass up several invitations from Kevin De Bruyne.
And in general, their finishing was a long way from the clinical level until Bernardo Silva’s sidefooted effort set up an interesting finale.
Of 18 attempts at goal, City managed to get just three on target.
Compare that with Liverpool getting five of their 12 attempts on target.
That would have been as much a source of Guardiola’s exasperation as the failure of Oliver and VAR to do City and favours.
It has to be said that while this was a deserved win for Liverpool, they would be very happy to welcome Oliver back in the future, I’m sure.
And inevitably, that Guardiola exasperation boiled over and took him out of that bucket seat to confront fourth official Mike Dean.
He held up his fingers to count the number of injustices he considered had been inflicted on him and his team.
Then, to accompany his handshake of Oliver, he thanked the referee "soooo much".
Who said sarcasm was an English peculiarity?
But if he wanted to sarcastically thank anyone, it should have been his defence.
It cost him this football match, it will cost him the title.


onkeydown red, onkeyup green, onblur gray, onmousedown yellow, onmouseup gray
when mouse moves over and out


--- layout: about title: About permalink: /about/ ---
Victor Zohni is creative devloper and recent graduate at York University for Digital Media (BA). As an aspiring musician (Guitarist-Singer-Songwriter) and digital artist, Victor has been searching for innovative ways to improve music and art.
Victor has worked with various departments and student organizations at York, such as Winter’s College, The Creative Arts Students Association (CASA), The Digital Media Students Association (DMSA), and CHRY Community Radio.
Notable projects include “Guitar Plays You” an engaging musical project which includes a guitar employing Wii remote accelerometers to adjust a generated pitch through Max/MSP, Digital Media Team Audio Lead for “Beggars Opera” creating soundscapes suiting a prison atmosphere, Host and Producer of “In The Zone CHRY” highlighting music (alternative/indie) for a mid-day variety program broadcast to listening audience 200,000+. Take a look at Victor's projects in the portfolio page.


A blaring alarm goes off, as you start to recollect your surroundings.
You take a peak at your phone.
It’s 9 AM
Part of you just wants to stay in bed, and think about things. Think about life. A time to recollect.
But time is a luxury not afforded to people like me.
Optimist: A brand new day! Rise and grind babyyyy
Anarchist: Yet another day as a wage slave.
Leninist: Alright! Time to make your boss richer.
Social-Democrat: Well you won’t get anything done sitting in bed!
You grab your phone and look at your current order requests.


Markdown
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Markdown: Syntax ================ * [Overview](#overview) * [Philosophy](#philosophy) * [Inline HTML](#html) * [Automatic Escaping for Special Characters](#autoescape) * [Block Elements](#block) * [Paragraphs and Line Breaks](#p) * [Headers](#header) * [Blockquotes](#blockquote) * [Lists](#list) * [Code Blocks](#precode) * [Horizontal Rules](#hr) * [Span Elements](#span) * [Links](#link) * [Emphasis](#em) * [Code](#code) * [Images](#img) * [Miscellaneous](#misc) * [Backslash Escapes](#backslash) * [Automatic Links](#autolink) **Note:** This document is itself written using Markdown; you can [see the source for it by adding '.text' to the URL][src]. [src]: /projects/markdown/syntax.text * * * ## Overview ### Philosophy Markdown is intended to be as easy-to-read and easy-to-write as is feasible. Readability, however, is emphasized above all else. A Markdown-formatted document should be publishable as-is, as plain text, without looking like it's been marked up with tags or formatting instructions. While Markdown's syntax has been influenced by several existing text-to-HTML filters -- including [Setext] [1], [atx] [2], [Textile] [3], [reStructuredText] [4], [Grutatext] [5], and [EtText] [6] -- the single biggest source of inspiration for Markdown's syntax is the format of plain text email. [1]: http://docutils.sourceforge.net/mirror/setext.html [2]: http://www.aaronsw.com/2002/atx/ [3]: http://textism.com/tools/textile/ [4]: http://docutils.sourceforge.net/rst.html [5]: http://www.triptico.com/software/grutatxt.html [6]: http://ettext.taint.org/doc/ To this end, Markdown's syntax is comprised entirely of punctuation characters, which punctuation characters have been carefully chosen so as to look like what they mean. E.g., asterisks around a word actually look like \*emphasis\*. Markdown lists look like, well, lists. Even blockquotes look like quoted passages of text, assuming you've ever used email.


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dbgtrace.h
deadBand
GYRO::deadBand()
DEADBAND(): trcdefs.h
DEADBAND_INPUT
trcdefs.h
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trcdefs.h
degreesPerClick
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distPerClick
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drive.h
DriveArcade
drive.h
DRIVEF_ON
drive.h
DRIVEF_STALL_PROTECT_ON
drive.h
DRIVEF_STALLED
drive.h
driveFlags
DRIVE
DriveInit
drive.h
driveKp
LNFOLLOW
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drive.h
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drive.h
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The plugin for client side image resizing.
It's compatible with iOS6 and Android 2.3+
It is under the MIT License and It requires "binaryajax.js and exif.js" to work
which are also under the MPL License [http://www.nihilogic.dk/licenses/mpl-license.txt]
I fixed iOS6 Safari's image file rendering issue for large size image (over mega-pixel)
using few functions from
ios-imagefile-megapixel
And fixed orientation issue by using
exif-js


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Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Harissa is a great spice paste to keep in the fridge and works perfectly with fish.
Preheat the oven to 200C/180C Fan/Gas 6.
Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes.
Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside.
Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside.
Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside.
To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through.
To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside.
To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well.
Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side.


The dataset includes 41,603 de-identified Oregon students scheduled to graduate high school in 2006. The records document key demographic characteristics, assessed math and reading proficiency resulting from tests completed in 2003, and college enrollment and degree attainments through 2014.
To protect student privacy, Education Pathways only receives aggregated, non student-level data.
In filtering the data, users should be aware:
The dynamic graphic below is called a Sankey diagram. It provides an effective way to see how different groups of students achieved a range of educational credentials and degrees over nearly a decade (2006-2014).
The data can be filtered by a range of student demographic characteristics, by district and school, and by credential or degree, using the tools below.
The “Scale” on the left indicates the total number of students for which the diagrams displays the pathways. The numbers of students reflected in each vertical bar are visible by hovering your cursor over the bar.
Explore!
In the following bar charts, we look at three groups: those that graduate from a four year institution, those that graduate from a two year institution, and those that attend a post-secondary school but do not obtain a degree.
In these graphs, "Calendar Years" refers to the time that passes between the first time a student enrolls and when they graduate or otherwise move on. "Enrolled Years" discounts from this the time spent not enrolled in a school.
In these graphs, the circles fill according to the relative standing of the high school or district selected. If a circle fills half way, the selected school or district is about average for Oregon. Filling past that point indicates that the institution is performing at a higher-than-average rate.
As obtaining enough data to make a meaningful statement about rates is not always possible, we've had to remove some schools and districts from the list. As better data becomes available, we hope to add schools and filters to the options to learn more about performance.


Forum: CleanupIssue: MACROEXPAND-RETURN-VALUE
References: MACROEXPAND, MACROEXPAND-1
(CLtL p151)
COMPILER-MACROEXPAND, COMPILER-MACROEXPAND-1
(issue DEFINE-COMPILER-MACRO)
Category: CHANGE
Edit History: V1, 29 Oct 1989, Sandra Loosemore
Problem Description:
CLtL says that the second value returned by MACROEXPAND and
MACROEXPAND-1 is T if the argument form is a macro call. Presumably
this is also the case for COMPILER-MACROEXPAND and
COMPILER-MACROEXPAND-1, since these functions are intended to be "just
like" their counterparts. Specifying a return value of T is
inconsistent with other predicates in the language, where a return
value of "true" is normally specified instead.
Proposal (MACROEXPAND-RETURN-VALUE:TRUE):
Change the specification so that the second return value from
MACROEXPAND, MACROEXPAND-1, COMPILER-MACROEXPAND, and
COMPILER-MACROEXPAND-1 is a boolean instead of one of the symbols T or
NIL. In other words, if the form represents a macro call (or a
compiler macro call, as appropriate), the second return value is true.
Rationale:
This is more consistent with other predicates in the language.
Current Practice:
Presumably all conforming implementations now return T.
Cost to implementors:
None, except possibly for the cost of changing documentation.
Cost to users:
It seems unlikely that user programs would explicitly test for the
return value being T, or otherwise depend on this.
Benefits:
Increased consistency in the language design.
Discussion:
Loosemore notes:
In some implementations, there is a slight performance advantage in
allowing the return values from predicates to be any non-NIL value
instead of the symbol T. Some functions such as MEMBER are required
to return a particular truth value that conveys extra information back
to the caller, but there doesn't appear to be similar motivation for
making an exception to the general rule in this situation.