text:
User talk:Syunsyunminmin

Welcome!
Welcome to Wikibooks, 春春眠眠!

 First steps tutorial Wikibooks is for collaborative development of free textbooks.

You do not need technical skills to contribute. You can easily change most books. Please introduce yourself, and let us know what interests you.

If you already contribute at other Wikimedia projects, our Wikimedia Orientation should quickly get you started. (Would you like to provide feedback on this message?)

  Getting help   Made a mistake?   Goodies, tips and tricks
 * Read the Using Wikibooks book for a friendly introduction to the project, or our help pages for more information.
 * You can get friendly help from the community in the user assistance room or our IRC channel.
 * Upload freely licensed files to Wikimedia Commons. You may request permission to upload fair use files locally. Please include author and source information and a non-free use rationale for non-free files.
 * You can restore a previously saved version.
 * Pages should follow the  naming convention.
 * Need to rename a page? Use the move tab (is available once your account is 4 days old - until then, ask for help).
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 * Was a page you made deleted? Please read the deletion policy, and check the deletion log to find out why. Also check the RFD archives if applicable. You can request undeletion at WB:RFU, or ask the administrator who deleted the page.
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Thanks for your contributions -- Jules (Mrjulesd) 21:10, 17 May 2022 (UTC)

 * Thank you. 春春眠眠 (discuss • contribs) 22:39, 17 May 2022 (UTC)

title: User talk:Syunsyunminmin


text:
User talk:E136

Welcome!
Welcome to Wikibooks, Vh523x4!

 First steps tutorial Wikibooks is for collaborative development of free textbooks.

You do not need technical skills to contribute. You can easily change most books. Please introduce yourself, and let us know what interests you.

If you already contribute at other Wikimedia projects, our Wikimedia Orientation should quickly get you started. (Would you like to provide feedback on this message?)

  Getting help   Made a mistake?   Goodies, tips and tricks
 * Read the Using Wikibooks book for a friendly introduction to the project, or our help pages for more information.
 * You can get friendly help from the community in the user assistance room or our IRC channel.
 * Upload freely licensed files to Wikimedia Commons. You may request permission to upload fair use files locally. Please include author and source information and a non-free use rationale for non-free files.
 * You can restore a previously saved version.
 * Pages should follow the  naming convention.
 * Need to rename a page? Use the move tab (is available once your account is 4 days old - until then, ask for help).
 * To request a page be deleted, add to the top of the page.
 * Was a page you made deleted? Please read the deletion policy, and check the deletion log to find out why. Also check the RFD archives if applicable. You can request undeletion at WB:RFU, or ask the administrator who deleted the page.
 * Please fill in the edit summary and preview your edits before saving.
 * Sign your name on discussion pages by typing ~~~~
 * User scripts can make many tasks easier. Look at the Gadgets tab of my preferences; check off the boxes for the scripts you want, and hit save!

Thanks for your contributions -- Jules (Mrjulesd) 21:15, 17 May 2022 (UTC)

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: User talk:E136


text:
Cookbook:Miyan Taushe (Nigerian Pumpkin Soup)

Miyan taushe (pumpkin stew) is a popular soup in northern Nigeria. It can be served as stew or soup and eaten with tuwo, fufu, wheat, or rice.

Ingredients

 * Nigerian pumpkin
 * Meat (beef or goat), washed and cut in pieces
 * Onions, chopped
 * Salt, to taste
 * Seasoning/stock cube
 * Fresh habanero pepper
 * Dawadawa
 * 2–3 cooking spoons vegetable oil
 * Tomato paste
 * Groundnut
 * Stockfish
 * Ground crayfish
 * Smoked Titus fish
 * Vegetables of your choice, washed and sliced

Procedure

 * 1) Add the meat, onions, salt, and seasoning cube to a pot over medium heat. Stir, and cook in its own juice.
 * 2) Remove the skin from the pumpkin, and cut it into cubes.
 * 3) Add the pumpkin pieces to the meat, and add enough water to cover the pumpkin. Simmer until the meat and pumpkin are tender.
 * 4) Blend onions, habanero pepper, and dawa dawa to a smooth paste.
 * 5) Heat vegetable oil in a saucepan over medium heat. Sprinkle in some salt, then add the blended pepper mix, and some tomato paste. Stir well, cover, and cook for about 10–12 minutes.
 * 6) Remove the softened pumpkin from the boiling meat. Blend the pumpkin and the groundnut into a very smooth paste.
 * 7) Add the stockfish, ground crayfish, dried prawns, smoked Titus fish, and fried pepper mix to the meat.
 * 8) Stir in the blended pumpkin and groundnut mixture. Cover, and simmer for a few minutes.
 * 9) Add the sliced vegetables. If the soup is too thick, loosen it by adding some water. Stir and check for salt.
 * 10) When you have gotten the consistency you want, turn off the heat.
 * 11) Serve with tuwo shinkafa or any other swallow of your choice.


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User:I7man

I7manって何？っておもったでしょ？自分は、CORE i7大好きなのでね. . . 個人情報　秘密.

title: User:I7man


text:
User talk:Guljakhon

Your recent edits to User:Guljakhon/sandbox were deleted because they contained copyrighted text from here. Any work copied from elsewhere needs to be compatible with Wikibooks site licenses - do not copy material which is copyrighted without written permission.--Xania   talk 06:30, 18 May 2022 (UTC)

title: User talk:Guljakhon


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Cookbook:Boiled Cocoyam

Boiled cocoyam, also known as lambo (Yoruba), gwaza (Hausa), and akasi (Igbo) is a typical Nigerian food. It is believed to have a richer taste and higher nutritional value than yam.

Ingredients

 * Cocoyam
 * Water
 * Salt

Procedure

 * 1) Wash the cocoyam to remove dirt from the surface, and cut into smaller pieces without peeling.
 * 2) Transfer cocoyam to a pot, and cover with water.
 * 3) Add a pinch of salt, and simmer for several minutes until tender.
 * 4) Drain the cocoyam, and remove the peel.
 * 5) Serve with garden egg stew, egg sauce, or fried pepper.

title: Cookbook:Boiled Cocoyam


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Cookbook:Nigerian Pawpaw Soup

Pawpaw soup is a native soup of the Tiv ethno-linguistic group of Nigeria. It can be enjoyed with fufu or eba.

Ingredients

 * Dry pawpaw flakes
 * Dryfish
 * Ground egusi seed
 * Beef, washed and cut in pieces
 * Onion, diced
 * Salt
 * Seasoning cubes
 * Palm oil
 * Ground chile peppers
 * Fermented locust beans

Equipment

 * Stove
 * Pot
 * Bowl
 * Wooden spoon
 * Knife

Procedure

 * 1) Soak pawpaw flakes in cold water. Set aside, and allow it to rise.
 * 2) Remove all the bones in the dry fish, and soak it in hot water.
 * 3) Mix egusi and water in a bowl to form a thick paste.
 * 4) Place beef in a pot, along with diced onion, salt, and seasoning cube. Cook for 20 minutes.
 * 5) Add the palm oil, ground chilli pepper, and locust beans. Cover with water, and adjust the seasoning with salt and seasoning cubes.
 * 6) Set over medium heat, and simmer for a while.
 * 7) Stir in the egusi paste, and simmer for a few minutes.
 * 8) Add the soaked dryfish, and simmer for a few minutes.
 * 9) Stir in the pawpaw flakes, cover, and cook over medium heat for 10 minutes.
 * 10) Serve with semovita, eba, or fufu.

title: Cookbook:Nigerian Pawpaw Soup


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Cookbook:Banga Rice

Banga rice is a rice dish popular in the Delta State of Nigeria. It features oil palm fruit concentrate, and it is both easy and delicious to make.

Ingredients

 * 1½ cup palm nut extract
 * Fresh habanero pepper
 * 1 medium onion
 * 2 tablespoon ground crayfish
 * 2 tablespoon banga spice
 * 3 stock cubes
 * Salt to taste
 * 2½ cups uncooked rice, rinsed and drained
 * 2 medium smoked catfish or titus fish
 * ½ cup scent leaf, sliced

Procedure

 * 1) Combine the palm nut extract with water in a pot. The total liquid volume should be roughly double the volume of the rice.
 * 2) Blend the onion and habanero to a chunky paste. Mix into the pot, cover, and bring to a boil.
 * 3) Add the ground crayfish, banga spice, stock cube, and salt. Let boil on medium heat.
 * 4) Stir in the rice, and cook over medium heat until soft. Add additional water if necessary.
 * 5) When the rice has softened, mix in the smoked fish and scent leaf. Give a quick stir, and allow any residual water to absorb/evaporate.
 * 6) Remove from heat and serve.

title: Cookbook:Banga Rice


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Template:NoteBox

This template creates a box to include important information.

 * Creates this:

Parameters:
 * 1: The text to show
 * 2: The box title, as well as a style

 * Creates this:

 * Creates this:

 :

title: Template:NoteBox


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Accountancy/Accounting Policies

Accounting policies are the specific principles, bases, conventions, rules and practices applied by an entity in preparing and presenting financial statements. IAS 8 prescribes the criteria for selecting and changing accounting policies, together with the accounting treatment and disclosure of changes in accounting policies, changes in accounting estimates and corrections of errors.

title: Accountancy/Accounting Policies


text: User:Rupesh Bhandariii/sandbox

title: User:Rupesh Bhandariii/sandbox


text:
User talk:68.44.40.95

--Xania   talk 13:36, 18 May 2022 (UTC)

title: User talk:68.44.40.95


text:
User talk:212.219.11.6

--Xania   talk 13:38, 18 May 2022 (UTC)

 * yo dude 212.219.11.6 (discuss) 15:48, 2 January 2024 (UTC)
 * hello Alex 212.219.11.6 (discuss) 15:49, 2 January 2024 (UTC)

title: User talk:212.219.11.6


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User:ChristianBethel

This shall be the repository for all of my books.

title: User:ChristianBethel


text:
Cookbook:Masa (Hausa Rice Pancake)

| Cuisine of Nigeria

Rice masa, or rice waina, is a type of Nigerian masa from the Hausa people of Nigeria. The recipe varies across households, but it is traditionally made in an oval shape. You can add ginger or onions if desired. Masa may be cooked in a regular skillet or a specialized masa pan.

Ingredients
The quantities below can be adjusted according to taste:
 * 2 cups uncooked rice
 * 1 teaspoon yeast
 * ½ cup sugar
 * Salt
 * 1 teaspoon baking powder (optional)
 * Oil, for cooking

Procedure

 * 1) Soak the rice in water for at least 8 hours, and up to overnight. Drain the rice.
 * 2) Take a few tablespoons of the soaked rice, and boil it until tender.
 * 3) Combine the cooked rice and uncooked rice. Blend until smooth, adding only as much water as you need to get a paste—don’t let it become watery.
 * 4) Mix yeast and sugar with a small amount of warm water in a small bowl. Leave for a few minutes to foam.
 * 5) In a large bowl, mix the blended rice with the yeast mixture and baking powder. Cover, and let rest for 6–8 hours.
 * 6) Season the batter with salt and sugar to taste.
 * 7) Heat a small amount of oil in a non-stick pan. Pour small dollops of batter into the pan, and fry like pancakes. They should come out fluffy and light.
 * 8) Serve with hot sauce, and enjoy.

title: Cookbook:Masa (Hausa Rice Pancake)


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Cookbook:Nigerian Turmeric Rice

Nigerian turmeric rice is a dish of seasoned rice colored yellow with turmeric. Turmeric is known as kurkum in Hausa and ile pupa in Yoruba.

Ingredients

 * Chicken (optional)
 * 1½ de Rica can of long-grain rice
 * 2 teaspoons turmeric powder
 * 1 teaspoon Nigerian curry powder
 * 1 teaspoon black pepper powder
 * 1 red onion, diced
 * 2 small stock cubes
 * Chicken stock
 * 3 pieces of fresh tomato, diced

Procedure

 * 1) In a clean pot, combine chicken, stock cubes, half the onion, curry powder, and thyme. Cover with water, and cook until the chicken is tender.
 * 2) Parboil the rice for about 10 minutes. Drain the rice in a sieve, and immediately rinse with cold water.
 * 3) Transfer the chicken stock into a clean pot. Stir in the turmeric powder, black pepper, and curry powder. Cover, and bring to a boil.
 * 4) Add the parboiled rice, making sure that the liquid is on the same level with the rice. Taste and add salt if necessary. Stir with a wooden spoon, and allow to cook on medium heat until the water is almost entirely dried up.
 * 5) Add the chopped onions and tomatoes. Cover and continue to cook until the water dries up.
 * 6) Stir to combine well, and serve.

title: Cookbook:Nigerian Turmeric Rice


text:
Calculus/Leibniz' formula for pi

In mathematics, the Madhava-Leibniz formula for π, was discovered in India by Indian mathematician and astronomer Madhava of Sangamagrama, Kerala in 14th or 15th century. It was rediscovered and named after 17th century mathematician, states that

$$1-\frac{1}{3}+\frac{1}{5}-\frac{1}{7}+\frac{1}{9}-\cdots=\frac{\pi}{4},$$

an alternating series. While the series is easy to write and calculate, it is a very inefficient method for calculating $$\pi$$, so it is seldom used in modern calculations of $$\pi$$.

Proof
By the, this series converges. It satisfies both of the test's criteria:

 * I) The terms decrease monotonically in absolute value.
 * II) The terms tend to 0 as the index $$n$$ tends to infinity.

Leibniz' formula for $$\pi$$ is a special case of the Gregory's series for the arctangent,

$$\arctan x = x - \frac{x^3}{3} + \frac{x^5}{5} - \frac{x^7}{7} + \cdots $$,

discovered by mathematician James Gregory in 1668.

Since $$\tan \frac{\pi}{4} = 1 $$, and thus, $$\arctan 1 = \frac{\pi}{4}$$, the formula is derived, and proved, by plugging $$x = 1$$ into Gregory's series.

It is worth noting that $$x = 1$$ lies on the boundary of the circle of convergence for Gregory's series. For $$x>1$$, the alternating series fails both criteria: for $$x>1$$, the terms increase in absolute value, and the terms tend to infinity, the opposite of what needs to be true for an alternating series to converge. Even a value of $$x$$ very close to 1, but still greater than it, such as $$x = 1.0001$$, still lies outside the series' radius of convergence.

Table
The following is a table of the first 10 partial sums and a selected list of other notable partial sums. This series converges to $$\frac{\pi}{4},$$ which to 16 significant figures, is 0.7853981633974483. The approximations for $$\pi$$ itself, found by multiplying the partial sums by four, are also shown. To 16 significant figures, $$\pi = 3.1415926535897932$$.

Note: The second and third partial sums are exactly $$ \frac{2}{3} $$ and $$ \frac{13}{15}$$, respectively. Both decimals feature a repeating "6"; for these entries, only the first three sixes are shown, followed by three dots to show that the sixes repeat endlessly. For all later terms, the sums are rounded to 9 digits after the decimal point, or the nearest billionth.

An interesting curiosity
You may have noticed that the later partial sums chosen at "round" numbers like 100 or 5000, look very similar to the limiting sums. For example, the partial sum of 3.131592903 at 100 terms, even after disagreeing with "3.14159265..." with a "3" instead of a "4" on the second digit, agrees for the next four digits, sharing the "1592" part. And the partial sum of 3.140592654 at 1000 terms differs on the third digit, but then goes on to agree with pi on the "59265" part. Similar behavior can also be seen in the second column of partial sums, such as the 250th term, which disagrees on the third digit but agrees from the fourth digit to the eighth digit (0.78439816 instead of 0.78539816). This pattern is very consistent throughout the remaining partial sums in the table. This is not an accident. This can be predicted using the. For any positive integer $$n$$, one can get a very close approximation of the $$n$$th approximation for $$\pi$$ with the following formula:

 * If $$n$$ is odd, the $$n$$th approximation for $$\pi$$ is approximately $$\pi + \frac{1}{n}$$, and the $$n$$th partial sum is approximately $$\frac{\pi}{4} + \frac{1}{4n}$$.
 * If $$n$$ is even, the $$n$$th approximation for $$\pi$$ is approximately $$\pi - \frac{1}{n}$$, and the $$n$$th partial sum is approximately $$\frac{\pi}{4} - \frac{1}{4n}$$.

The error of this approximation is on the order of $$n^{-3}$$ so this approximation is remarkably accurate even for relatively small values of $$n$$. Even after only four terms, the approximation of 0.722898163 predicted by the formula differs from the true partial sum of 0.723809524 by only about $$\frac{1}{1100}$$, which is less than 10−3. The error is less than 10−6 for all $$n>40$$ and less than 10−10 for all $$n>856$$.

title: Calculus/Leibniz' formula for pi


text:
Cookbook:Róbó (Fried Egusi Paste)

Róbó is a delicacy common among the Yoruba people of Nigeria, consisting of fried melon seed (egusi) paste. It can be eaten as a snack or used to complement meals like pap (cold or hot), cereals, garri (cassava flakes), etc.

Ingredients

 * Melon (egusi) seeds
 * Dried shombo (cayenne pepper)
 * Onions
 * Spring onions
 * Salt

Procedure

 * 1) Pick out all dirt and debris from the melon seeds
 * 2) Heat a clean, dry frying pan over low heat.
 * 3) Add the seeds. Dry-fry them, stirring frequently, until golden all over. Do not let burn. Remove from heat and let cool.
 * 4) Combine the toasted melon seeds and cayenne pepper. Grind to a smooth paste—no water is needed.
 * 5) Blend the onions and spring onions to a fine smooth paste in a separate bowl.
 * 6) Place the melon seed paste on a clean dry tray. Add about one-third of the onion paste, and gradually knead with both hands until the mixture begins to release oil.
 * 7) Pour the released oil into a separate bowl, and reserve it for frying. Continue to knead in the onion paste until it is used up and the melon seed paste does not release any more oil. By this time, the mixture should have become a semi-solid paste. Season with salt.
 * 8) Cut the paste into small pieces, and create any shape that takes your fancy.
 * 9) Heat the reserved oil in a clean pan over medium heat. A deeper pan is preferable.
 * 10) Add the róbó pieces to the hot oil, and fry until each piece develops a crusty outer shell with a relatively soft inside.
 * 11) Remove from the oil, and drain away any excess.
 * 12) Eat as a snack or an accompaniment to pap, garri, custard, oats, etc.

title: Cookbook:Róbó (Fried Egusi Paste)


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Cookbook:Fiofio (Nigerian Spicy Pigeon Pea Porridge)

Fiofio is a spicy pigeon pea porridge native to the Igbo people of Nigeria. It is cheap to make, but somewhat time-consuming.

Ingredients

 * Dried pigeon peas
 * Yam, peeled and diced
 * Palm oil
 * Onion, diced
 * Chile pepper, diced
 * Salt to taste
 * Ground uziza seed
 * Seasonings
 * Ugba

Procedure

 * 1) Pick over the pigeon peas to remove dirt and stone. Rinse well.
 * 2) Bring a pot of water to a boil, and add the pigeon peas.
 * 3) Add the diced yam and some salt. Boil until the pigeon peas and yam are soft.
 * 4) Remove the pigeon peas and yam from the heat.
 * 5) Heat palm oil in a pot. Add the chopped onion and chile pepper. Cook for a few minutes until softened.
 * 6) Add ground uziza seed, a little salt, and seasoning to taste.
 * 7) Add ugba, and mix well.
 * 8) Stir the sauce into the cooked pigeon peas and yam. Cook for 5 minutes.
 * 9) Allow to cool, then serve.


text:
User:Coon Da Goon

I'm a rapper Singer and song writer! I'm the proud CEO of Edge Life Entertainment! I design clothing and shoe's.. Detroit Michigan Native

title: User:Coon Da Goon


text:
Cookbook:Palm Fruit

Palm fruit is an ambiguous term that may refer to:

 * Oil palm fruit, the red fruit produced by oil palms
 * Palmyra palm fruit, the fruit of Borassus flabellifer

title: Cookbook:Palm Fruit


text:
Cookbook:Oil Palm Fruit

The oil palm fruit—also called oil palm nut, banga fruit, or palm fruit—is the fruit of the African oil palm Elaeis guineensis.

Characteristics
The fruit is approximately plum-sized and reddish-orange in color. It has a single seed or kernel.

Uses
The flesh of the oil palm fruit can be pounded and strained to produce a liquid called palm fruit extract or concentrate. This is especially used to make banga soup. The fruit and the kernel can also be processed to make palm oil.

title: Cookbook:Oil Palm Fruit


text:
Cookbook:Nigerian Boiled Fish

Boiled fish is a major ingredient in the preparation of many Nigerian soups. It is also served with other foods, such as rice and beans, fried rice, jollof rice, and many others.

Ingredients

 * Fresh fish
 * Water
 * Salt

Procedure

 * 1) Cut fresh fish into suitable sized pieces, and wash thoroughly. Remove unwanted substances inside the fish.
 * 2) Put fish in a pot, cover with water, and add a pinch of salt.
 * 3) Boil for a few minutes until cooked but tender.

title: Cookbook:Nigerian Boiled Fish


text:
Cookbook:Nigerian Caramelized Coconut

Nigerian coconut candy is widespread on the streets of Lagos and Benin. It is chewy and yummy, and most travelers look to buy the candy either for themselves or as gift. It can be eaten on its own or as a topping on ice cream.

Ingredients

 * Whole fresh coconut
 * Icing sugar
 * Water

Procedure

 * 1) Carefully break open the coconut and reserve its juice.
 * 2) Remove the coconut flesh from the shell, and grate it into small, thin pieces.
 * 3) Combine the coconut juice and sugar in a pot. Stir in the grated coconut.
 * 4) Add just enough water to cover the coconut.
 * 5) Bring to a boil, stirring continuously.
 * 6) Reduce to low heat, and continue stirring until the coconut pieces start browning and caramelizing.
 * 7) Remove from the heat, and allow it to cool off.

title: Cookbook:Nigerian Caramelized Coconut


text:
Cookbook:Kuli Kuli (Nigerian Crunchy Peanut Fritter)

Kuli kuli is a Nigerian snack originating in the north, but appreciated in other regions of the country. It is made from dry roasted groundnut, and it has a crunchy texture. It is very easy to make but can be time consuming.

Ingredients

 * Dry roasted groundnuts
 * Ground ginger
 * Groundnut oil
 * Chilli pepper (optional)

Equipment

 * Grinder
 * Pan/pot
 * Stove
 * Plate

Procedure

 * 1) Grind the roasted groundnuts and ginger until smooth, but do not allow it to completely become a paste.
 * 2) Squeeze the groundnut paste to remove as much oil as possible. This is required to make the finished kuli kuli crunchy.
 * 3) Mold the paste into any shape of your choice.
 * 4) Heat the groundnut oil in a frying pan or pot. Some minced onion can be added for extra flavor.
 * 5) Add the groundnut paste pieces to the oil, and fry until crunchy.
 * 6) Remove from the oil, drain any excess oil, and let it cool.


text: User talk:대구버스매니아

title: User talk:대구버스매니아


text:
Minecraft/How the Game Works

Spawning
Rules mob spawning follows:
 * 1) Mobs must spawn within 32 blocks of a player
 * 2) Mobs cannot spawn within 24 blocks of any player
 * 3) Enemies must spawn in the dark

Mobs will begin despawn (vanish into thin air) if it has not been named with a name tag and no players are within 32 blocks. Most mobs (exept those named with a name tag) instantly despawn if they are further than 128 blocks from the player. Mobs do not despawn if they are in a confined space smaller than 25 blocks in all directions. This is extremely helpful when farming animals for meat.

As a general rule, only mobs that can spawn naturally (and can respawn) can despawn (preventing you from going to a village or end city, leaving, coming back and seeing it empty). The mobs that can't despawn include:
 * 1) Villagers
 * 2) ../Npc/s
 * 3) Tamed animals
 * 4) The Wither
 * 5) The Ender dragon
 * 6) Shulkers
 * 7) Pillagers
 * 8) Illagers
 * 9) Evokers
 * 10) Elder Guardians
 * 11) Iron Golems
 * 12) Snow Golems

For these mobs, getting farther away than 32 blocks causes them to freeze until you get near again. It also causes them to be invisible until you get closer.

title: Minecraft/How the Game Works


text:
Cabinet Vision: The Last Mile/Undocumented System Parameters

Construction Method IDs
_CSA = Counter construction method

_CS1 = Construction Method

_CSD = Drawer Construction Method

_CSE = Rollout Construction Method

Door/End Panel Style IDs
_DP11 = Base Door Style

_DP12 = Drawer Front Style

_DP1011 = Upper Door Style

_DP3011 = Base End Panel Style

_DP4011 = Upper End Panel Style

_DP5011 = Tall End Panel Style

Material Schedule IDs
_MSA = counter material schedule

_MSD = Drawer Material Schedule

_MSE = Rollout Material Schedule

_MS13 = Pull Material Schedule

_MS15 = Drawer Guide Schedule

_MS14 = Hinge Schedule

_MS16 = Molding Material Schedule

_MS10 = Room material schedule

_MS1 = Base Cabinet Material Schedule

_MS11 = Base Door Material Schedule

_MS12 = Drawer Front Material Schedule

_MS3011 = Base End Panel Material Schedule

_MS8001 = Base Cab Exposed Interior Material Sched

_MS1001 = Upper Material Schedule

_MS1011 = Upper Door Material Schedule

_MS4011 = Upper End Panel Material Schedule

_MS9001 = Upper Exposed Interior Material Schedule

_MS5011 = Tall End Panel Material Schedule

_M:RT = Rough Thickness (applies only to Board Stock Materials)


text:
Cookbook:Boiled Sweet Potato

Boiled sweet potato is a typical Nigerian food which has a delicious taste when compared to yam or cocoyam. It contains various nutrients.

Ingredient

 * Sweet potato, unpeeled and cut into chunks
 * Water
 * Salt

Procedure

 * 1) Place the sweet potato chunks in a pot.
 * 2) Cover the sweet potato with water, and add a pinch of salt.
 * 3) Bring to a boil, then simmer until the sweet potato is tender.
 * 4) Drain the sweet potatoes, and peel off the skin.
 * 5) Serve with the pepper sauce of your choice.

title: Cookbook:Boiled Sweet Potato


text:
Cookbook:Bobozi (Nigerian Soaked Cassava)

Bobozi is a Nigerian snack made from cassava. It can be eaten with either palm nuts or groundnuts, and it is appreciated by travelers.

Ingredients

 * Cassava tuber, peeled and washed

Procedure

 * 1) Slice the cassava into cylindrical pieces.
 * 2) Place cassava pieces into a pot. Cover with water, and simmer for about 15 minutes until done.
 * 3) Drain the water away, and cool completely.
 * 4) Slice the cooled cassava a few millimeters thick.
 * 5) Soak cassava slices in cold water overnight.
 * 6) Rinse the soaked cassava to get rid of the slimy texture and sour taste. Rub the slices with your hands, changing the water several times.


text:
Financial Math FM/Stochastic Interest

Stochastic interest
In this book, we have mainly discussed (i.e. non-random) interest, and we will briefly introduce (i.e. random) interest, by regarding the interest rate as a random variable. We use the following notations:

 * $$I_t$$: interest rate random variable for the period $$t-1$$ to $$t$$
 * $$\mu_t$$: mean of $$I_t$$
 * $$\sigma_t^2$$: variance of $$I_t$$

Accumulation of single payment over several time periods
Assume that $$I_t$$ are for $$t=1,\ldots,n$$. Let $$S_n$$ be the accumulation of a single sum of money invested for $$n$$ years, i.e. $$ S_n=(1+I_1)\cdots(1+I_n). $$ Then, by independence, $$ \begin{align} \mathbb E[S_n]&=(1+\mu_1)\cdots(1+\mu_n)\\ \mathbb E[S_n^2]&=\mathbb E[(1+I_1)^2\cdots(1+I_n)^2]\\ &=\mathbb E[(1+I_1)^2]\cdots\mathbb E[(1+I_n)^2]\\ &=\left(\sigma_1^2+(1+\mu_1)^2\right)\cdots\left(\sigma_n^2+(1+\mu_n)^2\right)\\ \operatorname{Var}(S_n)&=\mathbb E[S_n^2]-(\mathbb E[S_n])^2\\ &=\left(\sigma_1^2+(1+\mu_1)^2\right)\cdots\left(\sigma_n^2+(1+\mu_n)^2\right)- (1+\mu_1)^2\cdots(1+\mu_n)^2 \end{align} $$ For simplicity, further assume that $$I_t$$'s are i.i.d. (identically and independently distributed), with mean $$\mu$$ and variance $$\sigma^2$$. Then, $$ \begin{align} \mathbb E[S_n]&=\underbrace{(1+\mu)\cdots(1+\mu)}_{n\text{ copies}}=(1+\mu)^n\\ \mathbb E[S_n^2]&=(\sigma^2+(1+\mu)^2)^n=(1+2\mu+\mu^2+\sigma^2)^n\\ \operatorname{Var}(S_n)&=\mathbb E[S_n^2]-(\mathbb E[S_n])^2=(1+2\mu+\mu^2+\sigma^2)^n-(1+\mu)^{2n} \end{align} $$

Some information about log-normal distribution
If $$Y=\ln X$$ has a normal distribution with mean $$\mu$$ and variance $$\sigma^2$$, then $$X$$ has a distribution with ( mean/variance generally) $$\mu$$ and $$\sigma^2$$. The following are some properties of random variables following log-normal distribution with parameters $$\mu$$ and $$\sigma^2$$:
 * probability density function (pdf): $$f(x)=\frac{1}{x\sigma\sqrt{2\pi}}\exp\left(-\frac{1}{2}\left(\frac{\ln x-\mu}{\sigma}\right)^2\right)$$
 * mean: $$\mathbb E[X]=e^{\mu+\frac{\sigma^2}{2}}$$
 * variance: $$\operatorname{Var}(X)=e^{2\mu+\sigma^2}\left(e^{\sigma^2}-1\right)=(\mathbb E[X])^2\left(e^{\sigma^2}-1\right)$$

Motivation of using log-normal distribution
Let's apply log-normal distribution to stochastic interest. If $$1+I_t$$ follows a log-normal distribution with parameters $$\mu$$ and $$\sigma^2$$, then $$\ln(1+I_t)$$ will be distributed with mean $$\mu$$ and variance $$\sigma^2$$.

Then, considering the natural logarithm of accumulation of a single investment of one unit for a period of $$n$$ time units, we have $$ \ln S_n=\ln((1+I_1)\cdots(1+I_n)) =\ln(1+I_1)+\cdots+\ln(1+I_n). $$ Assuming $$I_t$$'s are independent, $$\ln(1+I_t)$$ will also be independent. If we further assume that $$1+I_t$$'s are also log-normally distributed with parameters $$\mu_t$$ and $$\sigma_t^2$$, then $$\ln(1+I_t)$$'s are normally distributed with mean $$\mu$$ and variance $$\sigma^2$$x, and the of independent normal random variables $$\ln(1+I_1)+\cdots+\ln(1+I_n)$$ is normally distributed (which is a well-known result about normal distribution). That is, $$ \ln S_n=\ln(1+I_1)+\cdots+\ln(1+I_n)\sim N(\mu_1+\cdots+\mu_n,\sigma_1^2+\cdots+\sigma_n^2). $$ Thus, if we apply log-normal distribution to stochastic interest, we can obtain this nice result ($$\ln S_n$$ follows a simple normal distribution).

title: Financial Math FM/Stochastic Interest


text:
Cookbook:Ukodo (Urhobo Yam and Plantain Pepper Soup)

Ukodo is a peppery yam and plantain soup native to the Isoko and Urhobo people of Nigeria. In Nigeria, it is very affordable and accessible because all the ingredients can be bought easily in the market. The soup can be either thick or watery, depending on preference.

Ingredients

 * Yam, peeled and cut into chunks
 * Unripe plantain, peeled and cut into chunks
 * Pepper soup spice
 * Cameroon pepper
 * Scent leaf (efirin)
 * Goat meat, cut in small pieces
 * Vegetable oil
 * Stock or seasoning cube
 * Salt to taste

Procedure

 * 1) Rinse the yam and plantain chunks.
 * 2) Bring a pot of water to a simmer—use less water for a thicker soup, and more water for a thinner one.
 * 3) Add the pepper soup spice, Cameroon pepper, and scent leaf.
 * 4) Add the goat meat and vegetable oil. Cover the pot, and let simmer for about 5 minutes.
 * 5) Add the yam and plantain pieces, as well as the seasoning cube. Cook until the vegetables are tender.
 * 6) Adjust seasoning with salt, and serve.


text:
Cookbook:Abak Soup

Abak soup is an indigenous soup among the Ibibio people of Nigeria. It features atama leaves and palm fruit concentrate, the latter of which makes the dish resemble banga soup.

Ingredients

 * Oil palm fruits or canned oil palm fruit concentrate
 * Dryfish or smoked fish
 * Unshelled periwinkles
 * Assorted meat and fish
 * Ponmo, washed and cut into small pieces
 * Stockfish
 * Onion, sliced
 * Stock cubes
 * Ground crayfish
 * Fresh ata rodo (habanero or scotch bonnet chiles), blended to a paste
 * Atama leaves
 * Salt

Procedure

 * 1) If using fresh palm fruit, process them to extract the juice. Set aside.
 * 2) Debone, soak, and clean both the dryfish fish. Rinse in cold water, making sure they are free from sand, and break them into small pieces.
 * 3) Cut periwinkles with the blunt side of a knife, and wash thoroughly until the water runs clear.
 * 4) Transfer the periwinkles to a pot of water, and boil with a pinch of salt for about a while. Drain off the water and set the periwinkles aside.
 * 5) Place the meat, ponmo, and stock fish in a pot. Cover them with as little water as possible, then add the onion and the stock cubes. Cover and cook until tender.
 * 6) Add the deboned dryfish.
 * 7) Boil the palm fruit juice/concentrate in a separate pot until oil floats to the surface.
 * 8) Add all the ingredients, assorted meats, fish, and salt to taste. Stir gently and leave to simmer.

Ingredients

 * Goat meat (optional), washed
 * Cow tripe (shaki) (optional), washed
 * Ponmo (optional), washed
 * Assorted meat, washed
 * Garlic
 * Onion
 * Salt
 * Palm fruit, washed
 * Uyayak spice
 * Dryfish (optional), washed and deboned
 * Bunch of atama leaves
 * Ground crayfish
 * Seasoning cube
 * Pepper

Equipment

 * Mortar and pestle
 * Pot
 * Water

Procedure

 * 1) Place meats, ponmo, garlic, and onions in a pot. Season with salt to taste, and rub the meat to make sure the salt is well-distributed.
 * 2) Cover the meat with water, and bring to a boil. Simmer while you proceed with the next steps.
 * 3) Boil the palm fruits with a reasonable quantity of water for about 5 minutes. The cooked fruits should be soft and tender.
 * 4) Drain the cooked palm fruits in a colander.
 * 5) Pound the palm fruits in a mortar until the shafts are removed. Wash with hot water to extract the palm oil.
 * 6) Add the extracted palm oil and the uyayak spice to the simmering meat. Add the dried fish if using, and simmer for about 30 minutes.
 * 7) Stir in the atama leaves, ground crayfish, seasoning cube, and salt to taste. By now the palm fruit oil extract would be thicken along the process.
 * 8) Cover, and cook for 5 minutes. Serve.

title: Cookbook:Abak Soup


text:
Cookbook:Osumade Soup

Osumade soup is a dish native to the Agbor people of Nigeria. It features palm nut extract and osumade (licorice) stick, and it is very aromatic with a sweet flavor. This soup is very light and similar to nsala soup.

Ingredients

 * 2 thumb-sized pieces of osumade stick, washed
 * 1–2 slices of yam
 * Meat (any type), washed and cubed
 * Salt
 * Seasoning or stock cubes
 * 2 tablespoons ground black pepper
 * Stockfish
 * 2–3 tablespoons ground crayfish
 * 1 medium ball ogili
 * ¼ cup palm oil
 * Dryfish

Procedure

 * 1) Soak the osumade stick in a small bowl of water.
 * 2) Peel the soaked osumade stick. Grind it in a blender or mortar, and then sieve it to extract the infused water. Reserve for later.
 * 3) Wash the yam, and cut into small pieces.
 * 4) Place yam pieces in a medium-sized pot. Cover with water, and cook over medium-high heat until tender. Do not salt at this point.
 * 5) Drain the yam. Use a mortar and pestle to pound the yam until it is well-mashed and stretchy.
 * 6) Place the meat in a pot. Season with salt, black pepper, and one stock cube. Cook meat over medium-high heat in its own juices
 * 7) Cover the meat with water, and bring to a simmer.
 * 8) Add the osumade water, stockfish, ground crayfish, ogili, palm oil, and seasoning cube to the boiling meat. Stir, then cover and cook for 15 minutes. Add additional water as necessary.
 * 9) Introduce the pounded yam and the dryfish. Cook for about 5 minutes, or until it reaches the desired consistency.
 * 10) Serve the soup with pounded yam or any other swallow of your choice.

title: Cookbook:Osumade Soup


text:
User talk:Gaurav1891

Web development
Web development is developing the worldwide web network and the progressive local networks. The development in internet and usage, and progressive local networks allowed so many futuristic advancements in networks such as securing the channel progressively worldwide and resource sharing. To brief about the worldwide network and how it started for a request to the source and the worldwide comments, or within the local network.

The web development process helps to combine many advancements namely, web designing, web server technology, and the involved hardware improvements (which is specifically server-side and client-side), and this has shown to unified software development and/or the unified modeling across the wide web networks.

And nowadays it has been secured up to the cloud deployments. The large data systems are deployed on the virtual hardware systems, more prominently secured, and enhanced virtual private networks (VPNs). Such suitable developments are Microsoft Azure, Amazon Web Services, and Google Cloud Platform. If cloud computing is the subject that end-end secure private, public, and hybrid, shortly user accesses. Before knowing the roots of web development so orderly the silver line framework eases the path, and well the complexity. Progressively web development is all set to the topmost integrated developments. Where the network provider is known to be the first career step to build/ or purchase a related domain that is allocated to the specific purpose. There is a note, a point to no anything functional except a network so-called domain, progressively development started to Domain Name System(DNS), and now to mention many service providers and with enhanced functionality. A better example of a web service is Google.com. Whereas the other server-side domain providers are slightly high in demand with the development features to control workplace and domain.

Evolution of web development
Web development careers are continuously evolving each and every day with all the scope, and transparency towards securing development. In which one can have a scope of the worldwide audience, users.

To work with the worldwide network, there are a set of protocols for file-sharing, and instant messaging are branches of Transmission Control Protocol (TCP) & User Datagram Protocol (UDP), which is the complement for the Internet protocol (IP) suite for encouraging worldwide web services and are implemented by the webserver protocol HTTP.

“ Starting with a domain created on the internet, each web service is accessed by the functional webserver, and rest all in the good interface design and/or web designing.”

Domain Name System (DNS)
The domain name system is translating web services that are an example.com into the internet registry. So the first step to building a web service starts with DNS, in a way development of DNS providers. To meet the worldwide audience that is setting the source is what a provider does on the internet network. When the user searches for specific requirements for a domain on the internet network. The Internet network is a compromised layer model where the domain is hosted with a strong command internet protocol suite to control and manage.

Resource access and control management
On the world wide web service, the way the host deploys and works for the ways to create a fine web experience. Such developments of the server-side protocol master HTTP web server. To the whole internet server practicing IP suite protocols FTP, TCP/UDP, SOAP, etc, the initiation of the RFC standards and the world wide web development standards.

In general, web development, and resource management is developing a fine web experience and user satisfaction. Orderly the web designing adapts the client-server techniques, server-side development, and the application services.

Front-end teechniques
Front-end service development is in developing user-side requests such as the interactive interface design to the responsive web designing, and it is recreated within the manipulating representational web services. Shortly an agent user interface, developing API interfaces, etc.

Back-end developments
Web development mainly deals with the back-end servers, in such a way to encourage customer utilities and the development of the programmed systems. The main constraint in building a good website/service is developing the server-side compatibility which compliments the client-side.

Application services
With the popularity of the digital trends to the transparent and developed user utilities. Implemented software benefits a better experience, so the prime focus of the application development involves both server and client-side developments, and even better cloud deployments on the user requirement content systems.

Web Components and Structured analysis
To a better understanding of practical web development components to tools, and programming languages that are developed to the unified web modeling. Mostly it’s known for the development of client-side, and server-side. To represent the web services on the web networks, learning the whole-side software development compliments a better way to start with how unified modeling works, and programming constraints.

Software development:
In unified web development, software usually refers to a smart technique which is a set of solutions. From the well-designed user interface to the multiple user-related data which is in developing a whole-side utility software, or the framework.

Unified modeling
In computing, for the combinatorial structures or the multiple entities, the processing is quite manipulating to the whole development process. Different architectures, factors, and requirements.

Programming paradigm
In which a programmer instructs via a set of programming steps. Increasingly the unified modeling is allowing a specific task or a related desired request overall to the developed related programming libraries. Such imperative & declarative, procedural & logic, object-oriented, functional, and mathematical & reactive. So orderly choosing a language to the specific functionality that helps whole-side development performance and utility.

Front-end development or client-side development:
User responsive structures are designed with front-end development languages HyperText Markup Language (HTML), Cascade Style Sheet (CSS), and JavaScript (JS). which is a highly achievable presentation up to the web live animation. On the whole side, the framework with a large set of libraries for the front-end is JQuery UI.

Back-end development or server-side development:
On the evolution side, web server technology uses responsive page Html scripts. Prime focus to develop user satisfaction, and a better experience allows many web frameworks are evolved with the server-side system development such as server to database techniques. Hence the evolved cloud computing techniques. And widely used programming languages for the server and database, search techniques, SQL, server-side programming, PHP, AJAX, Apache, and Microsoft’s Active Server Page.

What is web development and how does a worldwide web network work?
Web development is in creating the ultimate user web experience which is developing server-side systems such as database management to a speed responsive user interface design. To know more about web development server-side programming languages are to deal with the various internet protocols, for example, the Transmission Control Protocol for the development of a domain, and the HyperText Transfer Protocol web server to be more functional.

What are the world wide web services?
Web services are a setting source on the worldwide network which is when dealing with the own hosting environment, control, and resource management. And the other web services could not be valid for the web parameters or another resource.

Summary
All the information is given here, the evolution of the web networks and relational services across the years. To compete for the evolution one has to have a clear knowledge of the topic of web development and its constraints. And modern practices such as client, server, and big data cloud technologies.

title: User talk:Gaurav1891


text: User:대구버스매니아/sandbox

title: User:대구버스매니아/sandbox


text: Guide to the Godot game engine/Contributors


text:
Cookbook:Ofe Akparata (Nigerian Mahogany Seed Soup)

Ofe akparata is a simple but delicious Igbo soup. Akparata (mahogany seed) powder is a thickener used in traditional soups, and it is a favorite of Enugu indigenes in Eastern Nigeria.

Ingredients

 * Chicken (or any other type of meat)
 * Onions, chopped
 * Salt to taste
 * Seasoning/stock cube
 * Kpomo
 * Stockfish, washed
 * Rolled egusi
 * Akparata powder
 * Palm oil
 * Dryfish, washed
 * Fresh habanero chile, chopped
 * Dry pepper
 * Ground crayfish
 * Ayala (garden egg) leaf, washed

Procedure

 * 1) Heat up a dry pot, and add the chicken, chopped onions, salt, seasoning stock cube, kpomo, and stockfish. Stir, then cover the pot and cook for about 5 minutes in its own juice.
 * 2) Add the egusi to the boiling meat, and cook for 15 minutes.
 * 3) Add extra water (about 2 cups) to the boiling meat, and continue boiling for 3 minutes.
 * 4) Combine the akparata powder and palm oil in a bowl. Mix until lump-free.
 * 5) Stir the akparata paste into the boiling meat. Add the dryfish, stir, and allow to boil.
 * 6) Stir in the chopped habanero, dry pepper, and ground crayfish. Cover and cook for about 5–7 minutes.
 * 7) Stir in the ayala leaves, and allow to simmer for 3 minutes. Turn off the heat.
 * 8) Serve the ofe akparata with the swallow of your choice.


text:
User:John Transport in Britan

OBG

title: User:John Transport in Britan


text:
Open Scholarship Press Collections: Community

Alyssa Arbuckle (UVic), Caroline Winter (UVic), Jesse Kern (UBC), Vitor Yano (Concordia), Anna Honcharova (European Students' Forum), Alan Colín-Arce (U Autónoma del Estado de México), Graham Jensen (UVic), and Ray Siemens (UVic), with Jon Bath (U Saskatchewan), Jon Saklofske (Acadia U), and the INKE and ETCL Research Groups

Table of Contents
This annotated bibliography is included in the Open Scholarship Press Collections.

ISBN 9798210902801

Introduction

 * Notes on the PediaPress print version

Public & Community Engagement

 * Public Scholarship & Public Humanities
 * Collaboration, Partnership, & Engagement
 * Social Knowledge Creation, including Wikipedia & Crowdsourcing
 * Research Creation in Theory & Practice

Open Social Scholarship

 * Open Scholarship
 * Open Access
 * Open Data
 * Open Education

Scholarly Communication

 * Contemporary Issues
 * Digital Artifacts: Articles, Journals, Monographs, Scholarly Editions, & Other Books
 * Critical Approaches to Digital Scholarship
 * Knowledge Translation & Mobilization


text: Category:Book:Open Scholarship Press Collections: Community