Kirjojen hintavertailu. Mukana 11 244 527 kirjaa ja 12 kauppaa.

Kirjahaku

Etsi kirjoja tekijän nimen, kirjan nimen tai ISBN:n perusteella.

1000 tulosta hakusanalla P. C. Cast

A++ und systemnahe Programmiersprachen: Funktional programmieren in C/C++
A++ ist eine Programmiersprache, die an Minimalismus nicht zu übertreffen ist. Ihr einziger Zweck ist es, an der Programmierung Interessierten zu helfen, so schnell und effizient wie nur möglich das Wesentliche der Programmierung zu erfassen. In verh ltnism ig kurzer Zeit werden Denkmuster eingeübt, die einen befähigen, sich müheloser in die gro en populären Programmiersprachen einzuarbeiten, um in ihnen produktiv werden zu k nnen. In diesem Buch werden die systemnahen Programmiersprachen C++ und C vorgestellt und es wird gezeigt, wie A++-orientierte Programmierung in diesen Sprachen angewandt werden kann. Ein zur Verfügung gestellter Interpreter soll dabei behilflich sein, das Gelernte anzuwenden und zu testen. Eine Einf hrung in das Lambda-Kalk l von Alonzo Church, das die theoretische Grundlage von A++ darstellt, ist im Anhang enthalten. Das Buch wendet sich an alle Personen, die sich mit dem Erlernen der Kunst der Programmierung befassen. Dies sind vor allem Lehrende und Lernende an Hochschulen und den Oberstufen von Gymnasien in den Fachbereichen der Informatik, der Mathematik und der Physik.
A++ und systemnahe Programmiersprachen: Funktional programmieren in C/C++
A++ ist eine Programmiersprache, die an Minimalismus nicht zu übertreffen ist. Ihr einziger Zweck ist es, an der Programmierung Interessierten zu helfen, so schnell und effizient wie nur möglich das Wesentliche der Programmierung zu erfassen. In verh ltnism ig kurzer Zeit werden Denkmuster eingeübt, die einen befähigen, sich müheloser in die gro en populären Programmiersprachen einzuarbeiten, um in ihnen produktiv werden zu k nnen. In diesem Buch werden die systemnahen Programmiersprachen C++ und C vorgestellt und es wird gezeigt, wie A++-orientierte Programmierung in diesen Sprachen angewandt werden kann. Ein zur Verfügung gestellter Interpreter soll dabei behilflich sein, das Gelernte anzuwenden und zu testen. Eine Einf hrung in das Lambda-Kalk l von Alonzo Church, das die theoretische Grundlage von A++ darstellt, ist im Anhang enthalten. Das Buch wendet sich an alle Personen, die sich mit dem Erlernen der Kunst der Programmierung befassen. Dies sind vor allem Lehrende und Lernende an Hochschulen und den Oberstufen von Gymnasien in den Fachbereichen der Informatik, der Mathematik und der Physik.
The Technology of Vitamins in Food (C&h)

The Technology of Vitamins in Food (C&h)

P. Berry Ottaway

Aspen Publishers
1995
sidottu
1 Biological functions of vitamins.- 1.1 Introduction.- 1.2 Retinol (vitamin A) and the provitamin carotenoids.- 1.3 Vitamin D.- 1.4 Vitamin E (tocopherol).- 1.5 Vitamin K.- 1.6 Thiamin.- 1.7 Riboflavin.- 1.8 Pyridoxin.- 1.9 Niacin.- 1.10 Vitamin B12.- 1.11 Folates.- 1.12 Pantothenic acid.- 1.13 Biotin.- 1.14 Taurine and choline.- 1.15 Carnitine.- 1.16 Ascorbic acid.- 1.17 Other organic trace constituents of food.- 1.18 Vitamins and 'free radical' damage.- Further reading.- 2 Natural occurrence of vitamins in food.- 2.1 Fat soluble vitamins and carotenoids.- 2.1.1 Vitamin A and the carotenoids.- 2.1.2 Determination of vitamin A in foods.- 2.1.3 Natural sources of retinoids and carotenoids.- 2.1.4 Vitamin D.- 2.1.5 Vitamin E.- 2.1.6 Vitamin K.- 2.2 Water soluble vitamins.- 2.2.1 Thiamin.- 2.2.2 Riboflavin.- 2.2.3 Niacin.- 2.2.4 Vitamin B6.- 2.2.5 Vitamin B12.- 2.2.6 Pantothenic acid.- 2.2.7 Biotin.- 2.2.8 Folic acid.- 2.2.9 Vitamin C.- References.- 3 Nutritional aspects of vitamins.- 3.1 Vitamin deficiency diseases.- 3.1.1 Introduction.- 3.1.2 Fat soluble vitamins.- 3.1.3 Water soluble vitamins: the vitamin B-complex.- 3.1.4 Water soluble vitamins: vitamin C.- 3.2 Recommended daily allowances.- 3.2.1 Introduction.- 3.2.2 International concepts of the function of RDAs/RDIs.- 3.3 Safety.- 3.3.1 Introduction.- 3.3.2 Issues.- 3.3.3 Attitudes.- 3.3.4 Need.- 3.3.5 Adventitious acquisition.- 3.3.6 Safety and RDAs (DRVs).- 3.3.7 Need and consumption.- 3.3.8 Possible guidelines for safety.- References.- 4 Industrial production.- 4.1 Introduction.- 4.1.1 History.- 4.1.2 Current situation.- 4.1.3 Future production.- 4.2 Vitamin production.- 4.2.1 Vitamin A.- 4.2.2 Provitamin A: -carotene.- 4.2.3 Vitamin B1: thiamine.- 4.2.4 Vitamin B2: riboflavin.- 4.2.5 Niacin.- 4.2.6 Pantothenic acid.- 4.2.7 Vitamin B6: pyridoxine.- 4.2.8 Folic acid.- 4.2.9 Vitamin B12.- 4.2.10 Vitamin C.- 4.2.11 Vitamin D.- 4.2.12 Vitamin E: ?-tocopherols.- 4.2.13 Vitamin F group.- 4.2.14 Biotin (vitamin H).- 4.2.15 Vitamin K.- References.- 5 Stability of vitamins in food.- 5.1 Introduction.- 5.2 Fat soluble vitamins.- 5.2.1 Vitamin A.- 5.2.2 Vitamin E.- 5.2.3 Vitamin D.- 5.2.4 Vitamin K.- 5.2.5 ?-carotene (provitamin A).- 5.3 Water soluble vitamins.- 5.3.1 Thiamin (vitamin B1).- 5.3.2 Riboflavin (vitamin B2).- 5.3.3 Niacin.- 5.3.4 Pantothenic acid.- 5.3.5 Folic acid.- 5.3.6 Pyridoxine (vitamin B6).- 5.3.7 Vitamin B12.- 5.3.8 Biotin.- 5.3.9 Vitamin C.- 5.4 Vitamin-vitamin interactions.- 5.4.1 Ascorbic acid-folic acid.- 5.4.2 Ascorbic acid-vitamin B12.- 5.4.3 Thiamin-folic acid.- 5.4.4 Thiamin-vitamin B12.- 5.4.5 Riboflavin-thiamin.- 5.4.6 Riboflavin-folic acid.- 5.4.7 Riboflavin-ascorbic acid.- 5.4.8 Other interactions.- 5.5 Processing losses.- 5.5.1 Vegetables and fruits.- 5.5.2 Meat.- 5.5.3 Milk.- 5.6 Irradiation.- 5.7 Food product shelf life.- 5.8 Protection of vitamins.- References.- 6 Vitamin fortification of foods (specific applications).- 6.1 Addition of vitamins to foods.- 6.1.1 Introduction.- 6.2 Beverages.- 6.2.1 Vitiminisation of instant beverages.- 6.2.2 Vitiminisation of concentrates, nectars and juice drinks.- 6.2.3 Vitamin stability.- 6.2.4 Vitamin incorporation.- 6.3 Cereal products.- 6.3.1 Breakfast cereals.- 6.3.2 Bread.- 6.3.3 Pasta.- 6.4 Dairy products.- 6.4.1 Milk.- 6.4.2 Yoghurt.- 6.4.3 Ice cream.- 6.4.4 Margarine.- 6.5 Confectionery.- 6.5.1 Hard boiled candies.- 6.5.2 Chocolate.- 6.5.3 Fondant.- 6.5.4 Marshmallows.- 6.5.5 Pectin jellies.- 6.5.6 Starchjellies.- 6.5.7 Chewing gum.- References.- 7 Vitamins as food additives.- 7.1 Ascorbic acid (vitamin C).- 7.1.1 Properties.- 7.1.2 Fruit, vegetables and fruit juices.- 7.1.3 Soft drinks.- 7.1.4 Beer.- 7.1.5 Wine.- 7.1.6 Flour and bread.- 7.1.7 Pasta.- 7.1.8 Meat processing.- 7.2 Carotenoids (provitamins A).- 7.2.1 Properties.- 7.2.2 Fat based foods.- 7.2.3 Water based foods.- 7.3 Riboflavin (vitamin B2).- 7.4 Niacin.- 7.5 dl-?-tocopherol (vitamin E).- 7.5.1 Oils and fats.- References.- 8 Vitamin an
A Man of Means by P. G. Wodehouse, Fiction, Literary

A Man of Means by P. G. Wodehouse, Fiction, Literary

P G Wodehouse; C H Bovill

WILDSIDE PRESS
2004
pokkari
"Please, sir, it's about my salary." His age was twenty-two and his name was Roland Bleke. Mr. Fineberg, at his word, drew himself together much as a British square at Waterloo must have drawn itself together at the sight of a squadron of cuirassiers. "Salary?" he cried. "What about it? What's the matter with it? You get it, don't you?" "Yes, sir, but --" "Well? Don't stand there like an idiot. What is it?" "It's too much." Mr. Fineberg's brain reeled. It was improbable that the millennium could have arrived with a jerk; on the other hand, he had distinctly heard one of his clerks complain that his salary was too large. . . .
Invariant Means and Finite Representation Theory of C*-Algebras

Invariant Means and Finite Representation Theory of C*-Algebras

Nathanial P. Brown

Amer Mathematical Society
2006
pokkari
Various subsets of the tracial state space of a unital $C^*$-algebra are studied. The largest of these subsets has a natural interpretation as the space of invariant means. II$_1$-factor representations of a class of $C^*$-algebras considered by Sorin Popa are also studied. These algebras are shown to have an unexpected variety of II$_1$-factor representations. In addition to developing some general theory we also show that these ideas are related to numerous other problems in operator algebras.
Eloge de la roture dediÃ(c) aux roturiers.

Eloge de la roture dediÃ(c) aux roturiers.

P. Jaubert

Hutson Street Press
2025
nidottu
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. Delve into what it was like to live during the eighteenth century by reading the first-hand accounts of everyday people, including city dwellers and farmers, businessmen and bankers, artisans and merchants, artists and their patrons, politicians and their constituents. Original texts make the American, French, and Industrial revolutions vividly contemporary. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T111721 Anonymous By Pierre Jaubert. The imprint is false; probably printed in Paris. Londres i.e. Paris?]: et se trouve Paris, chez Dessain Junior, 1766. 94p.; 12 This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
La Science Des Jeunes NÃ(c)gocians Et Teneurs De Livres
"La Science Des Jeunes N gocians Et Teneurs De Livres, Ou Cours Complet D'instructions l mentaires Sur Les Op rations Du Commerce En Marchandises Et Banque" by P. J. Migneret is a comprehensive course providing elementary instructions on the operations of commerce in merchandise and banking. Aimed at young merchants and bookkeepers, this book offers foundational knowledge in accounting, finance, and commercial operations. Explore the intricacies of trade and banking as taught by Migneret, offering valuable insights for those seeking to understand the fundamental principles of business. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.