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Indeed, Net::Blogger has extensions for many weblogging packages. Invoking the engine=> movabletype makes all of the Movable Type interface methods available. If you don t specify an engine, to use Aaron Straup Cope s term, the module will default to the vanilla Blogger interface, which is workmanlike, but dull. You do have to pay attention to the commandset in which the method you are calling is found, however. Note the difference between these two calls:

Even though a multiplicative or linear CW decrease approach works better than the DCF under congestion scenarios, it may add signi cant protocol overhead under low traf c load. When network traf c is light, using large CWs will increase the idle backoff time and reduce channel utilization. Thus, Aad et al. [22] and Ni et al. [18] proposed an adaptive CW decrease scheme where the multiplication factor is dynamically adjusted based on the channel condition. Similar to the TCP, the collision ratio can act as an important indicator of the channel congestion level. Thus, the estimated collision rate fcurr is calculated using the number of collisions Ncoll and the total number of frames sent Ndata during a constant period as Ncoll/Ndata. Then, to smooth out the uctuation of i fcurr, the average collision rate is calculated as f i 1 j fcurr j f i 1 , where i refers to the ith update period and j is the smoothing factor. Then, the new CW is obtained as max(CWmin, (min( f i, 0.8)) CWold). Obviously, if the congestion level is low, the collision probability is very small. In this case, a small CWnew comparable to CWmin will be calculated and the performance is similar to the DCF. Thus, the adaptive CW decrease scheme works well in various channel conditions.

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We outline the basic steps in the proof due to Stam [505] and Blachman [61]. A different proof is given in Section 17.8. Stam s proof of the entropy power inequality is based on a perturbation argument. Let n = 1. Let Xt = X + f (t)Z1 , Yt = Y + g(t)Z2 , where Z1 and Z2 are independent N(0, 1) random variables. Then the entropy power inequality for n = 1 reduces to showing that s(0) 1, where we de ne 22h(Xt ) + 22h(Yt ) . (17.87) 22h(Xt +Yt ) If f (t) and g(t) as t , it is easy to show that s( ) = 1. If, in addition, s (t) 0 for t 0, this implies that s(0) 1. The proof of the fact that s (t) 0 involves a clever choice of the functions f (t) and g(t), an application of Theorem 17.7.2 and the use of a convolution inequality for Fisher information, s(t) = 1 1 1 + . J (X + Y ) J (X) J (Y ) (17.88)

Ham usually refers to muscles removed from the hind leg of pork that has undergone a curing process, although in modern times, ham is often used in a generic way to describe a process rather than a speci c part of a pig (e.g., turkey ham, shoulder ham, etc.). The American Meat Science Association Committee produced Guidelines for Sensory, Physical and Chemical Measurements of Ham circa 1982. They listed the important sensory descriptors covering avor (6), aroma (5), appearance (9), and texture/ mouthfeel (7). They also recommended using eight-point category scales for the color of cured ham (pale to dark), cured avor intensity, juiciness, cured pork aroma, and rmness. Rhodes and Nute (1980) used category scales, a sensory panel, and a consumer panel to investigate the acceptability of canned ham differing in water content. Polyphosphate concentration was varied from 0 to 0.80% on a wet weight basis. The intent was to produce hams without the foreign avors associated with increasing polyphosphate levels while water content was increased. There was no signi cant difference attributable to increas457

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