Search Results - Formula Opel~

Elementary Algebra by Redden, John

Access online version

Linear Algebra by Cherney, David, Denton, Tom, Waldon, Andrew K.

Access online version

A First Course in Linear Algebra by Kuttler, Ken

Table of Contents: “…1 Systems of Equations -- 1.1 Systems of Equations, Geometry -- 1.2 Systems Of Equations, Algebraic Procedures -- 2 Matrices -- 2.1 Matrix Arithmetic -- 2.2 LU Factorization -- 3 Determinants -- 3.1 Basic Techniques and Properties -- 3.2 Applications of the Determinant -- 4 R^n -- 4.1 Vectors in R^n -- 4.2 Algebra in R^n -- 4.3 Geometric Meaning of Vector Addition -- 4.4 Length of a Vector -- 4.5 Geometric Meaning of Scalar Multiplication -- 4.6 Parametric Lines -- 4.7 The Dot Product -- 4.8 Planes in R^n -- 4.9 The Cross Product -- 4.10 Spanning, Linear Independence and Basis in R^n -- 4.11 Orthogonality and the Gram Schmidt Process -- 4.12 Applications -- 5 Linear Transformations -- 5.1 Linear Transformations -- 5.2 The Matrix of a Linear Transformation I -- 5.3 Properties of Linear Transformations -- 5.4 Special Linear Transformations in R^2 -- 5.5 One to One and Onto Transformations -- 5.6 Isomorphisms -- 5.7 The Kernel And Image Of A Linear Map -- 5.8 The Matrix of a Linear Transformation II -- 5.9 The General Solution of a Linear System -- 6 Complex Numbers -- 6.1 Complex Numbers -- 6.2 Polar Form -- 6.3 Roots of Complex Numbers -- 6.4 The Quadratic Formula -- 7 Spectral Theory -- 7.1 Eigenvalues and Eigenvectors of a Matrix -- 7.2 Diagonalization -- 7.3 Applications of Spectral Theory -- 7.4 Orthogonality -- 8 Some Curvilinear Coordinate Systems -- 8.1 Polar Coordinates and Polar Graphs -- 8.2 Spherical and Cylindrical Coordinates -- 9 Vector Spaces -- 9.1 Algebraic Considerations -- 9.2 Spanning Sets -- 9.3 Linear Independence -- 9.4 Subspaces and Basis -- 9.5 Sums and Intersections -- 9.6 Linear Transformations -- 9.7 Isomorphisms -- 9.8 The Kernel And Image Of A Linear Map -- 9.9 The Matrix of a Linear Transformation -- A Some Prerequisite Topics -- A.1 Sets and Set Notation -- A.2 Well Ordering and Induction -- B Selected Exercise Answers…”
Access online version

Introductory Chemistry by Ball, David W.

Access online version

Walking Ankle Biomechanics of Individuals With Transtibial Amputations Using a Prescribed Prosthesis and a Portable Bionic Prosthesis Under Myoelectric Control by Nicole E. Stafford, Eddie B. Gonzalez, Daniel P. Ferris

Connect to this object online.

Cow's milk allergy in patients with diarrhea by Nanis S Marzuki, Arwin AP Akib, I Boediman

Connect to this object online.

Building Maintenance & Construction Tools and Maintenance Tasks by Rutherford, Clifford

Access online version

Localizing EEG Recordings Associated With a Balance Threat During Unexpected Postural Translations in Young and Elderly Adults by Zhuo Wang, Valentina Graci, Thomas Seacrist, Allon Guez, Emily A. Keshner

Connect to this object online.

Calculus by Strang, Gilbert

Access online version

Chemistry of Cooking by Rodriguez-Velazquez, Sorangel

Table of Contents: “…IntroductionEssential Ideas -- Essential Ideas Introduction -- Phases and Classification of Matter -- Physical and Chemical Properties -- Measurements -- Measurement Uncertainty, Accuracy, and Precision -- Mathematical Treatment of Measurement Results -- Energy Basics -- Calorimetry -- Atoms, Molecules, and Ions -- The Periodic Table -- Atoms, Molecules, and Ions -- Atomic Structure and Symbolism -- Chemical Formulas -- Molecular and Ionic Compounds -- Cooking Techniques: Thickening and Concentrating Flavors -- Viscosity -- Thickening Agents -- Types of Thickening Agents -- Coagulation -- Gelatinization -- Crystallization -- Non-traditional thickeners -- Sauces -- Low-temperature and sous-vide -- Understanding Ingredients: Flour -- Introduction -- Understanding Ingredients -- The History of Wheat Flour -- Milling of Wheat -- Flour Streams and Types of Wheat Flour -- Flour Terms and Treatments -- Flour Additives -- Whole Grain and Artisan Milling -- Flour in Baking -- Rye Flour -- Other Grains and Flours -- Understanding Ingredients: Fat -- Understanding Fats and Oils -- Sources of Bakery Fats and Oils -- Major Fats and Oils Used in Bakeries -- Functions of Fat in Baking -- Understanding Ingredients: Sugar -- Sugar Chemistry (ADD US) -- Sugar Refining -- The Application of Sugar -- Agave -- Glucose/Dextrose -- Honey -- Malt -- Maple Syrup (ADD US) -- Sugar Substitutes (ADD US) -- Understanding Ingredients: Leavening Agents -- Catalysis -- Introduction to Leavening Agents -- Yeast -- The Functions of Yeast -- Using Yeast in Baking -- Introduction to Acid- bases -- Brønsted-Lowry Acids and Bases -- pH and pOH -- Baking Powder -- Sodium Bicarbonate -- Ammonium Bicarbonate -- Water Hardness and pH -- Understanding Ingredients: Dairy Products -- Introduction to Dairy Products -- Milk -- Milk Products ADD US -- Milk in bread baking -- Yogurt -- Lactose -- Cheese -- Understanding Ingredients: Eggs -- Eggs Grade (ADD US) -- Composition and Nutrition -- Egg Products -- The Function of Eggs -- Storing Eggs -- Chocolate -- From the Cocoa Bean to the Finished Chocolate -- Chocolate Produced for the Baking Industry -- Couverture -- Definitions and Regulations (ADD US) -- Understanding Ingredients: Spices -- Elements of Taste -- Introduction to Salt -- Types of Salt -- Functions of Salt in Baking -- Using Salt in Fermented Doughs -- Storing Salt -- Introduction to Spices and Other Flavorings -- Seasoning and Flavoring -- Herbs -- Spices -- Flavorings in Baking -- Appendix…”
Access online version

Algebra and Trigonometry 2e by Abramson, Jay

Table of Contents: “…The Rectangular Coordinate Systems and Graphs -- 2.2. Linear Equations in One Variable -- 2.3. Models and Applications -- 2.4. …”
Access online version

Breast feeding in infants diagnosed with phenylketonuria (PKU): a scoping review by Shalini Ojha, Neil Chadborn, Jahnavi Kalvala, Lydia Chong

Connect to this object online.

Technical Writing and Simple Statistics for laboratory classes by Wettstein, Stephanie G.

Access online version

Personalized Alpha-Motoneuron Pool Models Driven by Neural Data Encode the Mechanisms Controlling Rate of Force Development by Rafael Ornelas-Kobayashi, Ivan Gomez-Orozco, Antonio Gogeascoechea, Edwin Van Asseldonk, Massimo Sartori

Connect to this object online.

CFD Prediction of the Most Appropriate Values of Prandtl Kolmogorov Constant in the Turbulent Boundary Layer by Nawar Abbas

Connect to this object online.

Selected Topics on Infant Feeding

DOAB: download the publication
DOAB: description of the publication

Metabonomics in neonatal nutrition research by Serge Rezzi, François-Pierre Martin, Sofia Moco, Ivan Montoliu, Sebastiano Collino, Laeticia Da Silva, Martin Kussmann, Philippe Steenhout

Connect to this object online.

ADFCNN: Attention-Based Dual-Scale Fusion Convolutional Neural Network for Motor Imagery Brain–Computer Interface by Wei Tao, Ze Wang, Chi Man Wong, Ziyu Jia, Chang Li, Xun Chen, C. L. Philip Chen, Feng Wan

Connect to this object online.

Effects of a combination of herbal extracts (modified Ojayeonjonghwan (Wuzi Yanzong wan)) on partial urethral obstruction-induced detrusor overactivity in rats: impact on the nitri... by Sangrak Bae, Kyu Won Lee, Hyun Cheol Jeong, Bong Hee Park, Woong Jin Bae, Chang Hee Han, Sae Woong Kim

Connect to this object online.

Design and Test of an Intraoral Electrode Grid for Tongue High-Density Electromyography by Alberto Botter, Taian Vieira, Chiara Busso, Federica Vitali, Marco Gazzoni, Giacinto L. Cerone

Connect to this object online.