Aptana相关文档

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JavaScript文档

1JavaScript编程基础⏹初级：基本语法，aptana开发环境JavaScript内部函数事件机制对象⏹中级表单操作⏹高级JavaScript操作DOM模型1.1 什么是JavaScriptJavascript是一种解释性的，基于对象的脚本语言(an interpreted, object-based scripting language)。

Javascript主要是基于客户端运行的，用户点击带有Javascript的网页，网页里的Javascript就传到浏览器，由浏览器对此作处理。

前面提到的下拉菜单、验证表单有效性等大量互动性功能，都是在客户端完成的，不需要和Web Server发生任何数据交换，因此，不会增加Web Server的负担。

1.2 Javascript写在哪里Javascript程序可以放在：⏹HTML网页的<body></body>里当浏览器载入网页Body部分的时候，就执行其中的Javascript语句，执行之后输出的内容就显示在网页中HTML网页的<head></head>里有时候并不需要一载入HTML就运行Javascript，而是用户点击了HTML中的某个对象，触发了一个事件，才需要调用Javascript。

这时候，通常将这样的Javascript放在HTML的<head></head>里。

<html><head><style>div {border:1px solid #00FF00;width:100px;text-align:center;cursor:hand;}</style><script type="text/javascript">function clickme(){alert("You clicked me!")}</script></head><body><p>请点击下面的“click me”。

ASPICE软件需求分析设计文档英文版

ASPICE软件需求分析设计文档英文版Document Title: ASPICE Software Requirement Analysis and Design DocumentIn the realm of software development, the ASPICE (Automotive Software Process Improvement and Capability Determination) framework plays a crucial role in ensuring the quality and efficiency of software products in the automotive industry. This document aims to provide a comprehensive analysis and design of software requirements within the ASPICE framework.The software requirement analysis phase involves gathering, documenting, and analyzing the needs and constraints of the software system. This includes defining functional and non-functional requirements, identifying stakeholders, and understanding the context of product usage.Designing software requirements involves creating a blueprint for the software system based on the analysis phase. This includes definingsystem architecture, data structures, algorithms, and interfaces. The design phase also considers factors such as scalability, performance, and security.Throughout the process, it is essential to adhere to ASPICE guidelines to ensure compliance with industry standards and best practices. By following a structured approach to software requirement analysis and design, organizations can enhance the quality of their software products and improve overall efficiency.In conclusion, this document serves as a guide for software developers and engineers to effectively analyze and design software requirements within the ASPICE framework. By following the principles outlined in this document, organizations can achieve greater success in developing high-quality software products for the automotive industry.。

Myeclipse下安装Aptana插件图解

Aptana：JavaScript开发利器简介Aptana是一个非常强大、开源的专注于Ajax开发的开发工具，看下开源中国社区中对它的功能描述：∙JavaScript,JavaScript函数,HTML,CSS语言的Code Assist功能；∙Outliner(大纲)：显示JavaScript,HTML和CSS的代码结构；∙支持JavaScript，HTML，CSS代码提示，包括JavaScript 自定函数；∙代码语法错误提示；∙支持Aptana UI自定义和扩展；∙支持跨平台；∙支持FTP/SFTP；∙调试JavaScript；∙支持流行AJAX框架的Code Assist功：AFLAX，Dojo，JQuery，MochiKit，Prototype，Rico，，Yahoo UI，Ext；∙Adobe AIR与iPhone开发工具。

Aptana是我用过的最好用的JavaScript开发环境，没有之一，上边写的功能我没有用全，只是用了一部分，当然对我来说够用了。

链接如下链接都是目前的，以后有可能变化。

Aptana StudioAptana主页：Aptana说明文档：https:///display/tis/HomeAptana开源社区：/p/aptanaEclipse插件地址Aptana2插件：/tools/studio/plugin/install/studioAptana3插件：/studio3/plugin/install安装插件的选择要看自己Eclipse版本，3.5是个分水岭，3.5之前选择Aptana2，3.5及3.5之后选择Aptana3。

如何查看Eclipse版本呢，Eclipse自不用说，MyEclipse查看方式如下，打开：MyEclipse安装目录/readme/readme_eclipse.html，Release之后就是版本号了。

安装方式有几种，看网上很多都说在线下载会失败，我没有失败。

一些http或https请求的参数，什么情况下需要urlencode编码

⼀些http或https请求的参数，什么情况下需要urlencode编码 http协议中参数的传输是"key=value"这种简直对形式的，如果要传多个参数就需要⽤“&”符号对键值对进⾏分割。

如"?name1=value1&name2=value2"，这样在服务端在收到这种字符串的时候，会⽤“&”分割出每⼀个参数，然后再⽤“=”来分割出参数值，在计算机中使⽤⽤ASCII码表⽰如果我的参数值中就包含=或&这种特殊字符的时候该怎么办。

⽐如说“name1=value1”,其中value1的值是“va&lu=e1”字符串，那么实际在传输过程中就会变成这样“name1=va&lu=e1”。

我们的本意是就只有⼀个键值对，但是服务端会解析成两个键值对，这样就产⽣了歧义。

URL编码只是简单的在特殊字符的各个字节前加上%，例如，我们对上述会产⽣奇异的字符进⾏URL编码后结果：“name1=va%26lu%3D”，这样服务端会把紧跟在“%”后的字节当成普通的字节，就是不会把它当成各个参数或键值对的分隔符。

通常如果⼀样东西需要编码，说明这样东西并不适合传输。

原因多种多样，如Size过⼤，包含隐私数据，对于Url来说，之所以要进⾏编码，是因为Url中有些字符会引起歧义。

例如，Url参数字符串中使⽤key=value键值对这样的形式来传参，键值对之间以&符号分隔，如/s?q=abc&ie=utf-8。

如果你的value字符串中包含了=或者&，那么势必会造成接收Url的服务器解析错误，因此必须将引起歧义的&和=符号进⾏转义，也就是对其进⾏编码。

⼜如，Url的编码格式采⽤的是ASCII码，⽽不是Unicode，这也就是说你不能在Url中包含任何⾮ASCII字符，例如中⽂。

否则如果客户端浏览器和服务端浏览器⽀持的字符集不同的情况下，中⽂可能会造成问题。

Aptima

Hold swab, placing thumb and forefinger in the . Do not hold shaft below score line.. Do not spill tube contents. If tube contents Immediately place swab into transport tube so black score line is at top of tube. Align the score line with top edge of tube and carefully break shaft . Discard top portion of shaft.Tightly screw cap onto tube. When collecting multiple specimens from the same patient, the tube label provides a specimen source field for unique identification for specimen location.Specimens in the Aptima Multitest tube may be stored at 2°C to 30°C up to 6 days.* Hologic provides this collection procedure guide as a general informational tool only; it is not an affirmative instruction or guarantee of performance. It is the sole responsibility of the clinician to read and understand the appropriate package insert and comply with applicable local, state and federal rules and |********************************|1.888.484.4747DS-10001-001 Rev. 001 © 2020 Hologic, Inc. All rights reserved. Hologic, Aptima and associated logos are trademarks and/or registered trademarks of Hologic, Inc. In addition to the Aptima Multitest Swab, an oropharyngeal (throat) swab swab can be collected and placed in VTM, UTM, STM, saline or liquid Amies for COVID testing.。

中英文对照Guidance for Industry Changes to an Approved NDA or ANDA

Guidance for Industry Changes to anApprovedNDA or ANDA已批准申请的新药变更指南U.S. Department of Health and Human ServicesFood and Drug AdministrationCenter for Drug Evaluation and Research (CDER)April 2004CMCRevision 1I. INTRODUCTION AND BACKGROUNDThis guidance provides recommendations to holders of new drug applications (NDAs) and abbreviated new drug applications (ANDAs) who intend to make post approval changes in accordance with section 506A of the Federal Food, Drug, and Cosmetic Act (the Act) and § 314.70 (21 CFR 314.70). The guidance covers recommended reporting categories for postapproval changes for drugs other than specified biotechnology and specified synthetic biological products. It supersedes the guidance of the same title published November 1999. Recommendations are provided for postapproval changes in (1) components and composition,(2) manufacturing sites, (3) manufacturing process, (4) specifications, (5) container closure system, and (6) labeling, as well as (7) miscellaneous changes and (8) multiple related changes. 本指南给打算将已批准变更的新药上市申请和新药报审简表申请的持有者提供建议，使其按照联邦食品、药品、化妆品法案的506A部分和§ 314.70 (21 CFR 314.70)。

Aptana使用入门一(中文)【范本模板】

Aptana使用入门一（中文）前两天我在《不可多得的Javascript（AJAX)开发工具－ Aptana》一文中简单介绍了Aptana.大家都很关注，同时也提了很多问题.因为Aptana相关的内容比较多,不可能在一篇里全部讲完,所以我想就问题比较多的几方面陆续写几篇小文。

希望能对大家有所帮助。

本人也是刚刚开始使用Aptana，有不对的地方请大家包含。

另外，还是希望有E文基础的朋友多读读 Aptana的文档，你的问题应该很快就会解决的。

Aptana中的智能提示（Code Assist）是大家比较感兴趣的部分，也是它强于其他工具的重要部分。

这里我再介绍几点。

一．快捷键1．在Aptana中，你可以在文档的任何位置用Alt+/激活智能提示.当然你也可以把它替换成任何你想要的快捷键,就在菜单 Window / Preferences / General / Keys ，然后找到“Content Assist”这一项，修改它就可以了。

需要注意的是 Ctrl+J 已经被另一个功能（Incremental Find)占用了，如果你要用Ctrl+J的话，最好连带替换。

2．输入选中的提示项的快截键是“Enter”而不是“Tab”,这点可能很多人都不太习惯。

二．自动完成括号、引号无论是{ }、（）还是［］，还有” “,只要你输入前半个后半个都是会自动键入的.在字符串前面输引号，另一个引号会自动加在字符串末尾，鼠标自动定位在末尾的引号之后.三。

函数参数提示大家看这个图就明白了四．无处不在的Tip大家在输入dom对象,函数，参数，css,html等等的时候都会不断跳出包含各种提示信息的tip,我就不一一截图了，大家使用中慢慢享受吧.另外在任何位置你吧鼠标move on到某个对象上，都会跳出内容更为丰富的tip，甚至还包括sample五．支持第三方(自定义)框架下面可是今天的重头戏，请欣赏:首先找到 AJAX的教本库,选择后拖曳到Code Assist Profiles窗口内, 默认被添加到Default Profile下然后建一个test.js，写个函数看看Wow,do you see that? ASP。

Anton Paar 产品说明 - 奶油和奶制品质量控制解决方案说明书

The Hand in Hand Solution for Milk and Dairy ProductsRelevant for: Dairy industryDairy products are subject to the strongest quality control regulations throughout production and in the packaged product. Both Anton Paar’s laboratory and process instrumentation are reliablesolutions to fulfill these high demands.1 IntroductionMilk and dairy products are very complex substances that are composed of an expansive diversity of different molecular species. Being the product of mammary glands, milk is the primary food source for neonatal mammals. The milk from cows is the main source of dairy products and will therefore subsequently be looked at in more detail.Many factors affect the composition of raw milk such as the cow‘s breed, age, physical state and seasonal variations in the animal‘s diet [1]. Therefore, only an approximate milk composition of 87 % - 88 % water and 12 % - 13 % total solids can be given. The total solids consist of approx. 4 % fat and 9 % solids-non-fat (SNF) such as proteins, lactose, minerals, vitamins, and many more [2].2 Why density measurement?The determination of physical parameters, such as the density of milk, plays an important role in the dairy industry. The density measurement of raw milk with Anton Paar density meters has been successfully used for quality control for many years [3]. Milk is composed of many different constituents with different densities. The density measurement of milk proves useful as a fast and precise method for the detection of deviations of milk composition, e.g. the addition of water. Density measurement is a simple and robust method which provides a simple analysis parameter which is measured in process as well as in the laboratory.The oscillating U-tube principle, or digital density measurement, is applied in Anton Paar density meters. It replaces older methods, such as hydrometers, pycnometers and lactometers and is recognized by many agencies as the laboratory standard for good density measurement.The advantages of digital density instruments are: •Highest level of accuracy•Ease of operation•Rapid results•Robust, long life.3 The density of milkThe density of raw milk depends on its composition, temperature and previous handling and can usually be found in the range of 1.026 g/cm3- 1.034 g/cm3at 20 °C, although literature data varies.The inclusion of air strongly influences the density of milk and dairy products. Included air is "trapped" in viscous dairy products like yogurt and escapes only very slowly or not at all. The amount of dissolved air in fresh milk is around 6 %, but may be up to 10 % after transport [4]. This entrapped air may influence the density of milk and dairy products and lead to erroneous measurement results and bad repeatabilities. Thus, samples are pretreated before measurement for consistent results.A phenomenon observed in 1883, named after Recknagel, describes the fact that milk density increases slowly after milking by up to 0.001 g/cm3. This increase takes up to two days at 15 °C but completely stops at 5 °C after only six hours. The density increase is attributed to the removal of air and the slow solidification of milk fat [5]. As a consequence, small differences in density may be observed due to the temperature history of the milk or dairy product. For example, different densities may be found for the same sample, dependingon whether it was held at 40 °C or 20 °C before measuring at 20 °C.Table 1: Density of various dairy products as a function of fat and solids-non-fat (SNF) content [6]Table 1 [6] gives an overview of the density results of various dairy products as a function of fat and the solids non-fat (SNF) content, obtained at different temperatures.4 The temperature dependence of milkIt can be seen from Table 1the density of milk decreases with increasing temperature. The higher the fat content of milk, the more the density changes with increasing temperature because the volume of fat changes more with temperature than the volume of water. The temperature coefficient of milk is in the range of 0.003 g/(cm3K), the temperature coefficient of cream is between 0.006 g/(cm3K) and 0.008 g/(cm3K).5 The calculation of total solids in milkAs mentioned before, raw milk contains approx. 12 % to 13 % total solids (TS) that consist of approx. 4 % fat and 9 % solids-non-fat (proteins, lactose, minerals, vitamins, etc.). There is a direct relationship between milk density, fat content and solids-non-fat.The fat content of milk is routinely determined in dairies. In combination with the milk density it can be used for the calculation of total milk solids (TS) according to the Fleischmann formula [7]:TS [%] = 1.2 * f + 266.5 * (SG - 1)/SGTS ....total solids contentf ....fat contentSG ... specific gravity SG15/15. The formula is based on the specific gravity SG at 15 °C [8]. The fat content of milk can be determined in different ways, e.g. according to the Roese Gottlieb reference method or the Babcock or Gerber tests (butyrometric procedure) [9]. Provided that the fat content of milk is known, the measurement results of the DMA™ density meter can be transferred to a PC program, such as Excel, via a LIMS system where the total solids can be calculated automatically.6 Quality control of milkAs milk is a multi-component system it is not possible to determine the concentration of one component by density measurement alone. Yet, the density measurement of milk quickly indicates deviations from the normal milk composition due to the addition of water. The addition of 10 % water to the milk will result in a density decrease of approx. 0.003 g/cm3. Considering the fairly large natural variations in milk composition, the addition of water to milk can only be detected by density measurement if at least 10 % water are added.Skimming, i.e. the removal of fat, causes the milk density to increase. If skimming (causing a density increase) and water addition (causing the density to decrease) are done at the same time, a "normal" milk density can be observed. For this reason density measurement alone does not represent a method for quantitative quality analysis.While Infrared Analysis (IR) is a well-established and widely used method for routine analyses of milk proteins, fat or carbohydrates [10], density measurement remains a very useful control methodfor indicating deviations from the normal milk composition. Especially for quick quality checks of the delivered raw milk, the portable DMA™ 35 and the laboratory density meters DMA™ 501 and DMA™ 1001 are well suited. 7Volume to weight conversion with proper milk density On delivery, the volume of the milk is usually measured using volumetric flow meters. However, account settlement is often based on the weight. Additionally, for declarations of the package quantity by volume, the exact density is determined using an appropriate instrument.For the conversion of volume to weight the density of the milk is required. Mass = Density x VolumeMilk density is influenced by different factors. As the density of milk changes over time as mentioned before, milk density must be measured on the spot to calculate an average density that represents the actual conversion factor. Experimental results obtained in the laboratory under different conditions cannot be compared with on-the-spot measurements. The on-site determination of density as a conversion factor from volume to weight can be carried out with the portable D MA™ 35 and the laboratory density meters DMA™ 501 and DMA™ 1001 as they measure milk density with high accuracyTo achieve the most accurate weight measurement, a combination of density and volumetric flow is used. Mass flow sensors, while very popular, are not the most accurate. The most accurate mass flow sensors claim an accuracy of ±0.0001 g/cm³, however this is for the top of the line sensor which will cost significantly more than a combination of density and volumetric flow meter.Anton Paar process density sensors for milk and dairy applications provide a 4-digit accuracy. They offer, combined with a very compact yet precise volumetric flow sensor, highly accurate mass flow results at a very competitive price. 8 Density measurement during production and in the final package 8.1GeneralPortable density meters have proven to be ideally suited for the initial quality control of delivered raw milk. However, for measurements in the laboratory and for products with higher viscosity values, bench-top density meters are better suited.All subsequently described density meters provide integrated tables or formulas for the conversion ofdensity results to various concentrations and product specific parameters. These can be selected by the user for the measurement of specific samples. In addition to the large number of pre-installed conversion tables, custom specific measuring units can also be programmed. For example, for sweetened products, the relative Brix value can be determined directly. 8.2Laboratory instrumentsAnton Paar laboratory density meters have been used successfully for quality control of dairy products for many years. The relative density of milk, in combination with the fat content, can be used to calculate the total solids [11].Considering the relatively large natural variations of milk density, an uncertainty of measurement of0.001 g/cm 3may be considered sufficient for routine measurements. For these applications, the density meters DMA™ 35 (Figure 1), DMA™ 501 or DMA™ 1001 (Figure 2) represent the ideal solution.Figure 2: DMA™ 501 and DMA™ 1001 Density MetersFor university institutes, national dairy institutes and larger dairies the more accurate density meters such as DMA™ 4100 M, DMA™ 4500 M and DMA™ 5000 M [12] (Figure 3) might be required.8.3 Process milk standardization using densitymeasurementOnline density measurement is routinely used forprocess control in the milk industry. The processdensity sensor L-Dens 7400 (Figure 4) coupled withthe mPDS 5 evaluation unit (Figure 5) is a mostsuitable solution for reliable continuous processmonitoring due to their long and successful history inthe milk industry.Figure 4: Inline installation of the density sensor L-Dens 7400Milk standardization is a process in which a specifiedamount of milk fat is added to skim milk to producethe desired product, i.e. whole milk, reduced fat milk,etc. The densities of the skimmed milk and milk fat areknown. The change in density following addition of themilk fat is monitored and the fat content of thestandardized milk is determined.9 A new milk application from Anton Paar9.1 GeneralA new application program developed by Anton Paarincorporates several standard milk industry formulasinto the DMA™ M digital laboratory density meter andthe process milk fat monitor (mPDS 5).Together with the fat content obtained with the Gerberor Babcock tests, the total solids (TS), solids non-fat(SNF) and corrected lactometer reading (CLR) arecalculated.9.2 Laboratory solutionsIn certain countries, milk farmers are paid based onthe milk’s fat and solid-non-fat content. Sometimes,milk collection centers use lactometers instead ofdensity meters, but the use of a density meter provesmore accurate, reliable, repeatable and user-friendly.Therefore, the readings between two differentinstruments have to agree and deliver uniform testresults. This can be achieved with a customer specificmethod for DMA™ M (Figure 6).The formula [13]SNF [%] = 0.25D + 0.22f + 0.72for solid non-fat applies for liquid milk at 20 °C wheref = fat content in %w/w andD = (1000*density-1000).Formulas for the calculation of SNF can also be found elsewhere [14]. The milk fat is determined in the laboratory with the Gerber or Babcock test and subsequently entered into the DMA™ M for the SNF calculation (Figure 6). If the milk is warmer or colder, the SNF has to be corrected adding to D a factor of 0.24 for each degree above 20 °C and subtracting 0.24 for each degree below [13].9.3 Process solutionsAs described above, the fat content determined in thelaboratory is entered into the DMA™ M, and the CLR,TS, SNF and SG are automatically calculated anddisplayed. Anton Paar process instrumentation is ableto perform the same calculations as shown in Fig. 7,without the need to enter the laboratory milk fatcontent. This is accomplished by performing a skimmilk adjustment.Figure 7: Screen shot of an mPDS 5 Evaluation UnitThe calculation of the fat content of cream/whole milkis based on the density difference between skim milkand cream/whole milk. As the density of skim milkchanges with seasons and depends on the supplier ofthe raw milk, it is necessary to carry out a skim milkadjustment on a regular, automated basis.To accomplish this, the separator is briefly set toremove all fat from the milk and skim milk is runthrough the L-Dens 7400 density sensor for 1 minute.Once the value is stable, the temperature and densityare automatically stored, the separator returns tonormal production and the density difference ismonitored to calculate the fat content. Knowing thetemperature, density and fat content, all other valuesare calculated; density at 20 °C, density at a customerspecific temperature, specific gravity, solids-non-fat(SNF), corrected lactometer reading (CLR), and totalsolids (TS). Because both lab and processmeasurements use the same method, results arecomparable, repeatable and reliable.The frequency of the skim milk adjustment must befound out empirically. As long as the deviation to thelaboratory reference lays within acceptable limits noskim milk adjustment is necessary. Adjustmentfrequency depends on the customer, production sizeblending capabilities and milk quality and is typicallyperformed automatically every 20-40 minutes. Inaddition to the skim milk adjustment, it is possible toenter a constant milk fat content for the calculations. Aproduct specific adjustment is also possible.9.4 A process exampleThe raw milk flows to the separator and thepasteurizer and then to the milk or cream tank,respectively. The skim milk density and temperatureare measured and the values stored automatically.Once the skim milk values are saved, the separatorallows some of the cream to remain in thestandardized milk and the density difference of thesaved skim milk and standardized milk is used tocalculate the fat content. If the fat content, density andtemperature are known, the CLR, SNF and TS arecalculated using standard industry formulas.9.5 Lab and process working togetherThe following two examples illustrate the agreementbetween data obtained with laboratory and processinstrumentation. The laboratory results for % SNF and% TS were recorded with a DMA™ density meter, thelaboratory result for fat was obtained with a differentmethod.Figure 8 illustrates the calculated linear regression.Figure 9 compares laboratory and process data.10 References[1] Wattiaux, M.A., Milk composition and nutritional value, University of Wisconsin--Madison. Babcock Institute for International Dairy Research and Development, Babcock Institute for International Dairy Research and Development, 1995, pp 73 - 76 [2] /what_is_in_raw_ milk.html[3] Lorenz, W., Hoffer, W., Milchwirtschaftliche Berichte Folge 61/1979[4] /de/content/herstellungsverf ahren-nahrung-produktion/molkerei/milch/[5] Milchwirtschaftliche Berichte Folge 60/1979, pp 199-200[6] Goff, H.D., Hill A.R., "Dairy Chemistry and Physics", University of Guelph[7] Jost, R., Milk and Dairy Products, Ullmann´s Encyclopedia of Industrial Chemistry, 2012 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim[8] Koestler, G., Zeitschrift für Untersuchung der Lebensmittel 52/4, 1926, pp 279-287[9] Töpel, A., Chemie und Physik der Milch: Naturstoff, Rohstoff, Lebensmittel, B. Behr‘s Verlag GmbH & Co. KG, 1. Auflage 2004[10] Michaelsen KF, Pedersen SB, Skafte L, Jaeger P, Peitersen B., J Pediatr Gastroenterol Nutr. 1988 Mar-Apr;7(2), pp 229-35[11] Lüning, O., Zeitschrift für Untersuchung der Nahrungs- und Genußmittel, sowie der Gebrauchsgegenstände 1920, Volume 39, Issue 3-4, pp 96-98[12] DMA™ 4100/4500/5000 M Instruction Manual and Safety Information, [13] Manuals of food quality control Volume 8: Food analysis FAO 1986 (reprinted 1997)[14] Rao, S.R.M., Bector, B.S., Indian Journal of Dairy Science 1980 Vol. 33 No. 1 pp 1-6Contact Anton Paar GmbH Tel: +43 316 257-0********************** ********************** Appendix: The milk production processMeasuring point 1: Raw milk receiving Why? Adulteration test (addition of water)What and how?Laboratory instrumentation:Density withDMA™ 35, DMA™ 501, DMA™ 1001, and (with pre-determined fat content) CLR, SNF, TS and fat with DMA™ 4100/4500/5000 MProcess instrumentation:Density withL-Dens 7400; mPDS 5Measuring point 2: Raw milk tankWhy? Quality check before processingWhat and how?Laboratory instrumentation:Density withDMA™ 35, DMA™ 501, DMA™ 1001, and (with pre-determined fat content) CLR, SNF, TS and fat with DMA™ 4100/4500/5000 MMeasuring point 3: Standardized milk processWhy? Process control, quality control and assurance What and how? Laboratory instrumentation:Density withDMA™ 35, DMA™ 501, DMA™ 1001, and (with pre-determined fat content) CLR, SNF, TS and fat with DMA™ 4100/4500/5000 MProcess instrumentation: Density and (with skim milk adjustment) CLR, SNF, TS and fat withL-Dens 7400, mPDS 5Measuring point 4: Standardized milk tank, pre-packagingWhy? Quality control pre-packagingWhat and how?Laboratory instrumentation:Density withDMA™ 35, DMA™ 501, DMA™ 1001, and (with pre-determined fat content) CLR, SNF, TS and fat with DMA™ 4100/4500/5000 MMeasuring point 5: Packaged products Why? Quality control of packaged productsWhat and how?Laboratory instrumentation:Density withDMA™35, DMA™ 501, DMA™ 1001 and (with pre-determined fat content) CLR, SNF, TS and fat with DMA™ 4100/4500/5000 M。

Argentina Importacio

InstructivoSistema de Importaciones de la República Argentina (SIRA)Instructivo Sistema de Importaciones de la República Argentina (SIRA)El Sistema de Importaciones de la República Argentina(SIRA) es un procedimiento electrónico que se utiliza para la gestión de las importaciones. En el mismo intervienen la Agencia Federal de Ingreso Públicos (AFIP), la Dirección General de Aduanas, la Secretaría de Comercio y el Banco Central de la República Argentina.1.Iniciar la inscripciónLas personas que deseen importar deben contar con CUIT , clave ﬁscal nivel 3 y estar inscriptos en los Registros EspecialesAduaneros.¿Qué necesito para comenzar a importar?11.Confeccionar declaración SIRA Se realiza en el Sistema Informático MALVINA (SIM) a través del Kit en el Módulo Declaración y se obtiene un certiﬁcado digital.21.Preparar la información para la declaración de importación●Demostrar solvencia económica, dado que será evaluadoposteriormente por la AFIP a través del Sistema de CapacidadEconómica (CEF).●Tener a mano la factura comercial en donde se detalla:posición arancelaria, cantidades, montos, fecha de embarquey de arribo aproximados.31.Cargar la información sobre el presupuesto4En el caso de importaciones que no requieran acceso al MercadoLibre de Cambios (MLC) o que pretendan ser canceladas conmoneda extranjera en tenencia propia, los importadores deberáninformar dicha situación para que los organismos competentesconsideren la misma.Caso contrario, deberá informar que no posee divisas propias y luego se le comunicarán los plazos de acceso al MLC.1.Veriﬁcación y aprobación5Una vez que la declaración esté completa, se veriﬁcará lainformación y se aprobará o rechazará la solicitud, segúncorresponda.Capacidad económica financiera (CEF)Una vez ingresados los datos al sistema, la AFIP analizará la Capacidad Económica Financiera del importador para efectuar la operación que pretende cursar.Se sugiere no cargar SIRAs que no vayan a ser utilizadasdado que esto disminuye la Capacidad EconómicaFinanciera del Importador.Estados de una SIRALos estados de la declaración SIRA efectuada a través del sistema de importaciones de la República Argentina son:OFICIALIZADASe registró correctamente. Comienza el procesoOBSERVADAEstá siendo evaluada por los distintos organismos intervinientes (AFIP,Aduana y Secretaría de Comercio).En el caso de que alguno de estos organismos encuentre inconsistencias, la SIRA no es factible de rectiﬁcación, por lo tanto, si se mantiene en estadoobservada por más de 90 días será anulada automáticamente por elsistema.SALIDALa SIRA se encuentra aprobada.CANCELADOLa SIRA ha sido autorizada y la mercadería nacionalizada. El trámite seencuentra ﬁnalizado.ANULADALa declaración SIRA queda sin efecto.Este estado puede darse en las siguientes situaciones:●Anulación de la SIRA por parte del declarante. Se recomienda no cargarSIRAs que no vayan a ser utilizadas por el importador para evitarinconvenientes en futuras solicitudes. Las SIRAs que no esténcanceladas disminuyen la capacidad económica ﬁnanciera delimportador (CEF).●Anulación automática por el sistema. La SIRA se encuentra en estado“SALIDA” y no se da por cancelada la operación por incumplimiento delplazo de arribo de la mercadería a territorio nacional.CalendarizaciónPlazos de ingreso al MLC según tamaño de la empresa:●Pequeñas: plazo de 60 días●Medianas: plazo de 90 días●Grandes: plazo de180 díasEJEMPLO SITUACIONES IRREGULARESLos estados que puede tener una SIRA son: Oﬁcializada, Observada, Salida, Cancelada o Anulada. No existen otros estados como “RECHAZADA” o “NO AUTORIZADA”.Cuando el proceso de análisis está en curso (observada) el importador no puede modiﬁcar o rectiﬁcar la declaración. Bajo ningún concepto existenestados como “DEMORADA” o “RETENIDA” por el que se pueda realizaralgún tipo de gestión especial de manera directa o a través de terceros.¿Dónde puedo realizar un reclamo?Para consultas por inconvenientes con la SIRA se recomienda a los importadores comunicarse a través de:*************************.arsubsecomex@producción.gob.ar¿Qué analiza en el estado “observada” la Secretaría de Comercio?La Secretaría de Comercio analiza el historial de la empresa, las proyecciones, la actividad o el rubro del que forma parte, también tiene en cuenta otras variables como ser el empleo y la producción. En cuanto a los plazos la Secretaría se ajusta a los tiempos establecidos por la legislación del comercio internacional. Dentro de la Secretaría no se anulan SIRAs ya que no posee esa potestad; el estado de anulada lo realiza automáticamente el sistema o el declarante.。

APPLICATIONS

APPLICATIONS,
INCREMENTAb INTERPRETATION: T H E O R Y , A N D RF, L A T I O N S H I P T O D Y N A M I C David Milward & Robin Cooper
SEMANTICS*
Centre for Cognitive Science, University of Edinburgh 2, Buccleuch Place, Edinburgh, EH8 91,W, Scot,land, davidm@
APPLICATIONS
Following the work of, for example, Marslen-Wilson (1973), .lust and Carpenter (1980) and Altma.nn al]d Steedrnan (1988), it has heroine widely accepted that semantic i11terpretation in hnman sentence processing can occur beibre sentence boundaries and even before clausal boundaries. It is less widely accepted that there is a need for incremental inteபைடு நூலகம்pretation in computational applications. In the [970s and early 1980s several compntational implementations motivated the use of' incremental in-. terpretation as a way of dealing with structural and lexical ambiguity (a survey is given in Haddock 1989). A sentence snch as the following has 4862 different syntactic parses due solely to attachment ambiguity (Stabler 1991). 1) I put the bouquet of flowers that you gave me for Mothers' Day in the vase that you gave me for my birthday on the chest of drawers that you gave me lbr Armistice Day. Although some of the parses can be ruled out using structural preferences during parsing (such as [,ate C'losure or Minimal Attachment (Frazier 1979)), ex traction of the correct set of plausible readings requires use of real world knowledge. Incremental interpretation allows on-line semantic tiltering, i.e. parses of initial fragments which have an implausible or anolnalous interpretation are rqiected, thereby preven*'.lPhis research was supported by the UK Science and Gnglneerlng l~.esearch Council, H,esearch G r a n t 1tR30718.

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(Aptana)Web开发必备-- 不可多得的Javascript(AJAX)开发工具
分类： AJAX 学习之路2008-10-14 17:51 787人阅读评论(0) 收藏举报
自从开始做Web开发起，一直都没有找到一个很让人满意的Javascript开发工具。

从Editplus、Dreamweaver到FrontPage、Visual Studio，没有一样是很称手的。

你是不是还在为Visual Studio中的那一点点智能提示感到兴奋不已？的确VS比其他的好那么一点点，但是相对于VS中的C#、VB等来说对javascript的支持实在是太少了。

下面我要向你介绍一款非常优秀的Javascript(AJAX) 开发工具：Aptana。

应为它实在太棒了，所以我忍不住想向你推荐它。

下载地址:
Aptana中的智能提示称为Code Assist，相当于VS中的Intellisense。

看到后面的浏览器图标了吗？那是浏览器兼容性的提示。

如果你是一个JS老鸟你应该知道那对开发者来说有多重要。

不仅仅是javascript，智能提示的范围还包括DOM 1,2 ,HTML,CSS
看到后面的黄框框了吗？那是VS里称为Quick Info的东西。

错误提示－－一个都不能少：
Doument outline（文档结构）CSS、HTML、JS统一显示：
代码折叠、项目管理这些小菜不用讲了，都支持。

Aptana还有很丰富的在线文档，是以wiki 形式不断更新的，当然在连线的情况下你可以在Aptana中直接访问这些文档。

最新版的Aptana（0.2.6）已经开始支持Debug了，不过要通过Firefox插件的形式。

Aptana是一个java开源项目（.NET程序员应该扪心自问了吧），现在还在beta阶段（从版本号你就可以看出来了）。

所以它是跨平台的。

你在windows上运行它可能会觉得有一点点慢（比VS快多了）。

其实Aptana的内存占用很少，才2M多，不过JVM...我就不想说什么了。

幸运的是你可以通过javascript扩展它，这里有它的API。

/dev/index.php/Main_Page
Aptana还有太多让人惊艳的地方，你一定要自己用过了才知道。