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Multiplying both sides of the above equality by the ratio definition of the normalized coefficient K& (i), we obtain

f( l ) = (-I + 21 + e-')II (I).

Not only that, unpleasant grainy and astringent characters are removed during malting. In the brewery, the malted grain must rst be milled to produce relatively ne particles, which are for the most part starch. The particles are then intimately mixed with hot water in a process called mashing. The water must possess the right mix of salts. For example, ne ales are produced from waters with high levels of calcium while famous pilsners are from waters with low levels of calcium. Typically mashes have a thickness of three parts water to one part malt and contain a stand at around 65 C, at which temperature the granules of starch are converted by gelatinisation from an indigestible granular state into a melted form that is much more susceptible to enzymatic digestion. The enzymes that break down the starch are called the amylases. They are developed during the malting process, but only start to act once the gelatinisation of the starch has occurred in the mash tun. Some brewers will have added starch from other sources, such as maize (corn) or rice, to supplement that from malt. These other sources are called adjuncts. After perhaps an hour of mashing, the liquid portion of the mash, known as wort, is recovered, either by straining through the residual spent grains or by ltering through plates. The wort is run to the kettle (sometimes known as the copper, even though they are nowadays fabricated from stainless steel) where it is boiled, usually for around 1 h. Boiling serves various functions, including sterilisation of wort, precipitation of proteins (which would otherwise come out of solution in the nished beer and cause cloudiness), and the driving away of unpleasant grainy characters originating in the barley. Many brewers also add

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n Stylistic Alternates: These provide alternative characters to the defaults, usually for purely aesthetic reasons. Figure 4.10 shows a type example with stylistic alternates enabled.

Selecting Multiply here creates a darker, denser, more apparent shadow. This is starting to look pretty good, but the shadow looks a bit excessive.

If you want to maximize your workspace or you find it difficult to quickly find objects and fields in the Library palettes, open the View menu and select Standard. From the submenu you can see all the objects/fields in an alphabetical list. Select any item in the submenu and the respective item is added to your document page.

FIGURE 22-9

01 0.0

Most of the heavy lifting on this project was done with the Patch tool. Other retouching tools such as the Clone Stamp and the Healing Brush could have been used, but the process would have taken much longer. The key to working with the Patch tool in this kind of environment is to be sure that the edges and detail you re sampling lines up with edges and details in areas where the sample will be placed.

= Pwl(1+ 1) =

CD technology includes a variety of formats and applications, although most aren t designed for use on a PC. The two most common formats that are used on the PC are one for music CDs and one for data CDs. Somewhat like the formatting used on hard and floppy disk drives, a CD s format is the pattern and method used to record its contents. In general, a CD is recorded in a spiraling pattern, in contrast to the circular track pattern used on a floppy or hard disk or a cassette tape. However, like the other secondary storage media, information is placed between the files on a CD to identify a file s beginning, end, size, and content type to the CD player.

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