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We find it useful to list in Table 19.1 the EMSE of several adaptive filters under the assumption of sufficiently small step-sizes. The expressions in the table are obtained as approximations from the results derived in this chapter and they serve as convenient references for comparing algorithms. The table also lists points of reference for each algorithm.

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Tables are extremely powerful Web page design tools. Dreamweaver enables you to modify both the appearance and the structure of your HTML tables through a combination of Property inspectors, dialog boxes, and click-and-drag mouse movements. Mastering tables is an essential skill for any modern Web designer and worth the somewhat challenging learning curve. When working with tables, here are the key points to keep in mind:

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Step 12. Unfortunately, this does not give you a relative measure of broker abuses. For that information, visit www.crashprofits.net, where you will find an expanded list of brokers and their abuse records. Step 13. The industry average among the largest firms is 29.3 per million accounts. If your firm s average is significantly higher, we believe it could indicate difficulties that you may also experience. If your firm s average is significantly lower, that could be a definite plus. If you do not have access to the Internet, call the NASD s public disclosure hotline at (800) 289-9999. The hotline is open Monday through Friday from 8 A.M. to 8 P.M. eastern. When you call, please have as much information as possible including the name of the individual or firm, the name of the firm the individual works for, the address of the firm, and any other identifying information.

It is important to regulate those organisms that are present during the making of fermentation products and also those that are able to grow and survive in the nished product On the one hand, we have nowadays the deliberate seeding of the desired organism(s), which therefore gain a selective advantage in outgrowing other organisms Conversely, there are physical or chemical -cidal treatments or sterilisation procedures that are employed to achieve the depletion or total kill of organisms Relevant factors are (1) how many organisms are present; (2) the types of organism that are present; (3) the concentration of antimicrobial agents that are present or the intensity of the physical treatment; (4) the prevailing conditions of temperature, pH and viscosity; (5) the period of exposure; and (6) the concentration of organic matter Fermentation by itself comprises a procedure that originally emerged as a means for preserving the nutritive value of foodstuffs.

Through fermentation there was either the lowering of levels of substances that contaminating organisms would need to support their growth or the development of materials or conditions that would prevent organisms from developing, for example, a lowering of pH In the case of a product like beer, there is the deliberate introduction of antiseptic agents, in this case, the bitter acids from hops Heating Moist heat is used for sterilising a greater diversity of materials than dry heat Moist heat employs steam under pressure and is very effective for the sterilisation of production vessels and pipe work Dry heat is less ef cient and requires a higher temperature (eg 160 C as opposed to 120 C); it is used in systems like glassware and for moisture-sensitive materials The microbial content of nished food products is frequently lowered by heat treatment.

Ultra-high temperature (UHT) treatments are used where especially high kills are necessary Pasteurisation is a milder process, one in which the temperature and the time of exposure are regulated to achieve a suf cient kill of spoilage organisms without deleteriously impacting the other properties of the foodstuff In batch pasteurisation, lled containers (eg bottles of beer) are held at, say, 62 C for 10 min in chambers through which the product slowly passes on a conveyor (tunnel pasteurisation) In ash pasteurization, the liquid is heated as it ows through heat exchangers en route to the packaging operation Residence times are much shorter so temperatures are higher (eg 72 C for 15 s) In the speci c example of beer, this might be the way in which beer destined for kegs is processed One pasteurisation unit (PU).

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