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Of course, even if we did not read 15, we would suspect that the JMS platform supported messaging, simply because of how it is named If we recognize that the JMS platform is a subplatform of the J2EE platform, then we should also realize that the J2EE platform supports messaging services this would be obvious even if we had not read about Message Driven Beans in the previous chapters..

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Clerjon, S, and J L Damez 2007 Microwave sensing for meat and sh structure evaluation Meat Science and Technology 18(4):1038 1045 Clerjon, S, J D Daudina, and J L Damez 2003 Water activity and dielectric properties of gels in the frequency range 200 MHz 6 GHz Food Chemistry 82(1):87 97 Cozzolino, D, I Murray, and R Paterson 1996 Visible and near infrared re ectance spectroscopy for the determination of moisture, fat and protein in chicken breast and thigh muscle Journal of Near Infrared Spectroscopy 4:213 223 Cozzolino, D, I Murray, J R Scaife, and R Paterson 2000 Study of dissected lamb muscles by visible and near infrared re ectance spectroscopy for composition assessment Animal Science 70:417 423 Damez, J L, S Clerjon, S Abouelkaram, and J Lepetit 2007 Dielectric behavior of beef meat in the 1 1500 kHz range: Simulation with the Fricke/Cole Cole model.

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Total rooms sold (sum of number sold each day) Income from rooms sold (at average daily rate of $75.00) Projected payroll budget (from weekly estimate, Table 2-1) Percentage of income required for payroll ([payroll 100]

Meat Science 77(4):512 519 Damez, J L, and S Clerjon 2008 Meat quality assessment using biophysical methods related to meat structure Meat Science 80(1):132 149 Datta, A K, and M Almeida 2005 Properties relevant to infrared heating of foods In Engineering Properties of Foods, edited by M A Rao, S S H Rizvi, and A K Datta Boca Raton, Fla: Taylor & Francis Group Ding, H B, and R J Xu 1999 Differentiation of beef and kangaroo meat by visible/near infrared re ectance spectroscopy Journal of Food Science 64:814 817 Ding, H B, and R J Xu 2000 Near-infrared spectroscopic technique for detection of beef hamburger adulteration Journal of Agricultural and Food Chemistry 48(6):2193 2198 Ding, H, R J Xu, and D K O Chan 1999 Identi cation of broiler chicken meat using a visible/near-infrared spectroscopic technique.

Range D3:D14 contains the following formula entered as an array:

Journal of the Science of Food and Agriculture 79:1382 1388 Downey, G, and D Beauch ne 1997a Authentication of fresh vs frozen-then-thawed beef by near infrared re ectance spectroscopy of dried drip juice Lebensmittel-Wissenschaft und-Technologie 30(7): 721 726 Downey, G, and D Beauch ne 1997b Discrimination between fresh and frozen-then-thawed beef m longissimus dorsi by combined visible-near infrared re ectance spectroscopy: A feasibility study Meat Science 45(3):353 363 Duck, F A 1990 Physical Properties of Tissue London: Academic Press Feldman, Y, I Ermolina, and Y Hayashi 2003 Time domain dielectric spectroscopy study of biological systems IEEE Transactions on Dielectrics and Electrical Insulation 10(5):728 753 Forrest, J C, M T Morgan, C Borggaard, A J Rasmussen, B L Jespersen, and J R Andersen 2000 Development of technology for the early post mortem prediction of water holding capacity and drip loss in fresh pork Meat Science 55:115 122.

Foster, K R, and H P Schwan 1986 Dielectric properties of tissues a review In Handbook of Biological.

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For these requests, the transmission latency is zero. This is in contrast to the roundtrip latency in Baseline, which is at least two timeslots according to Equation (6.2). The second improvement is more subtle: faster medium access due to reduced medium contention. We call this improvement the medium contention reduction effect. We now quantify the performance improvement due to these two effects. Assume that the hit ratio of the ACME cache is h. With a probability of 1 h, the request will be sent out on the multiple access medium. Consequently, the new arrival rate at the medium in ACME, lM , is

Figure 11-6

$60,000 16,800 76,800 ( 12,800) $64,000

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Regular polynomial matrix: The (m x m) polynomial matrix P{x) =

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