text:
Cognitive Science: An Introduction/Psychology of Time

Introduction to Déjà vu
French for "already seen", déjà vu recounts the eerie sensation that an individual has already experienced something, even when the individual believes they never have. The events of déjà vu are accounted for in approximately 60 percent of individuals and are defined as a dissociative encounter and a peculiar memory illusion for those who have experienced it. Regardless of investigators' substantial curiosity in the déjà vu experience, there has been an insufficiency of studies conducted by researchers. The events of déjà vu fall short of an evoking stimulus, rendering it an event that happens without warning and one that lasts for a limited amount of time, making it challenging to be readily investigated by researchers, specifically in healthy subjects. Contrarily, déjà vu has been termed to be "pathological" in circumstances of epilepsy, making it easier to study in those with the disorder as déjà vu can be an initiating event prior to an epileptic episode, otherwise known as a seizure. Despite the difficulties in studying déjà vu, theories to understand this phenomenon have been established, demonstrating progress in this area of research. Since the 19th century, innumerable theories have been suggested to elucidate the events of déjà vu, varying from memories of a past life to delayed neural transmission and mismatches in these neural pathways. This paper is restricted to exploring only a few possible theories responsible for explaining déjà vu due to the vast number of theories.

History of Déjà vu
Déjà vu has been a popular term used in the mouths of many individuals, yet, the exact theory that underlies it is still substantially unknown and investigative due to its difficulty in studying. The proper definition behind déjà vu took almost a century to establish. In the 1990s, different investigators believed different psychologists were responsible for "discovering" the term déjà vu. By extension, Berrios (1995) believed that French psychologist Arnaud was the first to use déjà vu in 1896, whereas Sno (1994) declared that French psychologist Boirac was the earliest individual to apply déjà vu in his work "The Future of Psychic Sciences". Many speculations and uncertainties amidst the founder of déjà vu existed and the century of the mid-1800s to the mid-1900s also provided many discrepancies in the terms used to delineate the events of déjà vu. Many researchers suggested different definitions of déjà vu, believing that the phenomenon had to do with memory dysfunction or the fallacy of memory. The number of suggested terms over the centuries was astronomical; thus, this paper is limited on articulating the final, accepted term of déjà vu. After decades of proposing innumerable definitions, the final interpretation was suggested by Neppe (1983) and is now the most widely used term dictating that "any subjectively inappropriate impression of familiarity of a present experience with an undefined past" is what occurs during déjà vu.

Theories Underlying Déjà Vu
The events of déjà vu are experienced by approximately 60-80 percent of healthy subjects, being increasingly popular in young adulthood and decreasing with age as the younger brain is more susceptible to excitability, delineating that their occurrences are prevalent. However, déjà vu has also been investigated to transpire in clinical circumstances, specifically in those with temporal lobe epilepsy (TLE). In both healthy and pathological subjects, there have been abundant theories to suggest the underlying mechanism of déjà vu, serving as a point that the area is still widely investigated. This paper is limited to outlining only a few theories that have been suggested due to the wide variety of propositions that investigators have made. The theories of déjà vu that will be discussed are the dual processing, neurological, memory, and attentional theories, in addition to alternative abstract theories such as reincarnation and dreaming.

The Dual Processing Theory
The dual processing theory refers to the interruption in the normal workings of two unrelated but usually synchronous cognitive processes. Throughout each type of dual-processing theory, two mnemonic operations that typically work together may become unattached, or one process can work without the other, which is a theory thought to underlie déjà vu, possibly.

Familiarity and Retrieval
One type of dual processing is familiarity and retrieval. Gloor (1990) suggested that these are two unconventional cognitive functions that work in a coordinated way because memory recall goes along with a sense of familiarity. Nonetheless, these two processes may work without each other, indicating that an individual can retrieve information about memory without familiarity, leading to a familiar setting becoming quickly unfamiliar, otherwise known as jamais vu. On the other hand, one may be familiar with a particular situation without having retrieved the memory, known as déjà vu.

Perception and Memory
Another kind of dual processing is perception and memory, the notion that perception and memory happen synchronously where memory is not posterior to the emergence of perception; it is synchronous with it. This hypothesis epitomizes that when an individual perceives something, the memory of it is created at the same time. The perception of an event can be interrupted through distraction, inattention, or fatigue, meaning that memory and perception are no longer walking hand in hand. If information is stored only sometimes when the moment happens, and not all the time, it could lead to déjà vu.

Dual Consciousness
The final type of dual processing discussed in this paper is dual consciousness. This theory dates back to Hughlings-Jackson (1888), proposing that individuals have two types of consciousness: the normal, which processes incoming information from the outside world, and the parasitic, which overlooks thoughts and reflections from the inner, mental world. Distraction, fatigue, or TLE can impact the expected behavior of consciousness, lessening awareness, indicating that to perceive any familiarity of incoming sensory experiences, it must come from primitive internal consciousness that works on a mentally made image. Altogether, this contributes to a quick misinterpretation of a new experience as old, eliciting déjà vu.

Neurological Theory
Contrasting to the dual processing theory where two synchronous processes momentarily become asynchronous, the neurological conjecture proposes that the events of déjà vu arise due to a neurological problem including TLE/seizures or an alteration in the rate of regular neural transmission.

Temporal Lobe Epilepsy (TLE)/Seizures
The temporal lobe consists of different substructures responsible for memory acquisition and recognition of faces, objects, and places that seem familiar. On account of a lack of studies, it has not been entirely justified that déjà vu is unequivocally connected to the temporal lobe; however, some prior investigations and hints have pointed investigators towards this relationship. A type of neurological theory that may underlie déjà vu and that is responsible for pointing investigators towards a possible relationship between the temporal lobe, and déjà vu is TLE. TLE is a chronic disorder of the nervous system, consisting of recurrent, unjustified focal seizures that arise from the temporal lobe. TLE is considered the most common form of focal seizures, a type of epileptic event that arises in a specific lobe of the brain. Prior to a TLE seizure, individuals have reported various symptoms, amongst them, the déjà vu experience. Until this day, there has not been a precise statistic that stipulates the exact percentage of those with TLE who experience déjà vu prior to a seizure. However, sufficient studies have explored and associated déjà vu and TLE to report that a link may be undeniable. The concept that déjà vu is a pre-seizure warning in those with TLE has sparked investigators' curiosity into believing that déjà vu could arise from a small temporal lobe seizure in healthy subjects. However, insufficient research on this topic leads to an unresolved conclusion.

Neural Transmission Delay
The second type of neurological theory that has been hypothesized to underlie déjà vu is neural transmission delay, the idea that the events of déjà vu arise due to a brief delay in neural transmission from one perceptual organ to their higher-order processing regions in the brain. One type of neural transmission delay includes a slight elevation in the usual time taken to communicate the message to the higher-order processing centers from the perceptual organ on account of synaptic malfunction. This slight delay in communicating the message to the higher-order processing centers demonstrates that the information is old. An older investigation conducted by Anjel (1896) exemplified that déjà vu is often associated with exhaustive circumstances, possibly substantiating that these circumstances are responsible for the neural slowing, which lengthens the time taken between perception and transmission of the message. The reasoning behind this theory is minimally investigated and is therefore limited on account of being outdated.

Another kind of neural transmission delay consists of two perceptual pathways. The primary pathway is delayed, and the secondary pathway is not, meaning the information from the second pathway will appear somewhat before the information received from the primary pathway. As information from the primary pathway is an individual's primary perception of their surroundings, the information arrives following the secondary pathway information meaning it is perceived as a memory as a "memory match" has already been established.

Memory Explanations
The salient theme of the déjà vu encounter is the feeling of familiarity, which lacks any objective reference, like false memories. People may believe that situations have occurred previously or have been forgotten and then recovered subconsciously throughout the events of déjà vu. However, a better way to examine false memories as a theory of déjà vu is that only parts of these events have been experienced before where the sense of familiarity to a specific aspect of memory can be misrepresented to the whole memory that a person is experiencing déjà vu with.

Single Element Familiarity
The single element familiarity is one of the most sought-after theories of the déjà vu experience. This theory exemplifies that any single element in the memory experience during déjà vu may be impartially recognizable but is not deliberately recalled and leads to the déjà vu occurrence. For instance, one goes to a restaurant with friends where they see tablecloths lining the tables, identical to one of their friend's or relative's tablecloths from one of their parties. They feel an immense sense of familiarity but cannot recall whose tablecloths they were and when the party was held; thus, ascribing this single element of familiarity to the entire situation.

Multiple Element Familiarity
A similar but contrasting theory to the single element familiarity is the multiple-element familiarity. These theories are similar in eliciting the déjà vu encounter but differ in the sense that multiple individual elements elicit déjà vu as opposed to a single element.

Gestalt Familiarity Theory
 Alike to the multiple element familiarity theory, the gestalt familiarity theory requires multiple elements to evoke the déjà vu response; however, it is not the elements that lead to déjà vu but rather the organization of the multiple elements that are being recalled. By extension, if a grocery store is organized similarly to the one an individual has seen before, with fruits and vegetables at the front and meats at the back, the familiarity of this organization could lead to a familiarity of the whole experience.

Attentional Theories
The final theories that have been investigated to underlie déjà vu are the attentional theories. They elucidate that déja vu is a momentary hiccup in an individual's perception, where an individual's perception is broken down into two distinct perceptions due to distraction or inattention. For example, an individual perceives a specific situation with reduced attention but quickly perceives the same situation with full attention moments later. The second perception is the same as the first perception that occurred under minimal attention; however, the individual does not know the prior perception as only moments ago but instead recalls it as happening a while ago.

Perceptual occlusion
Perceptual occlusion is a type of attentional theory that exemplifies the déjà vu theory. It indicates that an individual has an occluded perception of a specific event followed by perceiving it even with complete comprehensibility moments later. Technically, only one perceptual experience occurs, the insight of focal stimulus; however, the change from the occluded perception to the understood perception makes the experience feel like it happens twice, leading to familiarity.

Reincarnation
Reincarnation may seem like a far-fetched theory to explain déjà vu; however, it has been questioned by individuals to possibly underlie the events of déjà vu. Reincarnation describes that individuals lived as someone else in a previous life before being born into this life. While some individuals have had intense recollections of past lives, believers of reincarnation postulate that most individuals move into their new life with no memories of their past life. People who believe in reincarnation as the theory underlying déjà vu postulate that déjà vu occurs in an unusual state of consciousness, meaning that reincarnation would describe the occurrence by attributing the moment to a signal from a previous life. By extension, people may perceive a specific smell or image from their previous life but cannot place where they saw this sound or image, eliciting déjà vu.

Dreams
Aside from the scientific theories that have been postulated to underlie déjà vu, individuals have delineated that their déjà vu encounters imitate a prior dream they have had. Zuger discovered that those with no dream recall had no déjà vu encounters but those who had stipulated dream recall had déjà vu experiences. Therefore, when people experience déjà vu, it could simply be that they recall something that they have previously dreamt about. However, there exists no neuroscientific proof to substantiate this claim.

Summary
The déjà vu experience is a universal phenomenon whose popularity has sparked much confusion and investigation since the 19th century. This paper was limited to explaining a portion of the theories, such as the dual-processing, neurological, memory, and attentional theories, in addition to déjà vus' more abstract conjectures of reincarnation and dreaming. The old age of these studies indicates that the research on the possible theories underlying déjà vu may be old, with newer theories to possibly look at. However, these four theories are the ones that researchers remain to still consider when investigating déjà vu.


text:
User talk:203.214.140.44

--Xania   talk 02:11, 10 May 2022 (UTC)

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

title: User talk:203.214.140.44


text:
Cookbook:Nigerian Tomato Omelette

Nigerian tomato omelette is a simple dish of egg and tomato.

Ingredients

 * Eggs
 * Tomatoes, diced
 * Vegetable oil
 * Salt
 * Pepper

Equipment

 * Stove
 * Whisk
 * Frying pan
 * Bowls
 * Spatula

Procedure

 * 1) Heat some oil in a pan over high heat. Add the tomatoes, and fry until well-heated.
 * 2) Beat the eggs, and stir in the cooked tomato. Return the mixture to the pan over medium-low heat, making sure it is evenly spread across the pan. Cook until the egg is sturdy enough to flip.
 * 3) Flip the omelette to the other side, and cook until the bottom is golden.
 * 4) Serve hot with bread or jollof rice.

title: Cookbook:Nigerian Tomato Omelette


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Cookbook:Tomato Pepper Soup with Fresh Seafood

Ingredients

 * African nut
 * Fresh chile pepper
 * Fresh tomatoes
 * Small amount of ginger
 * Catfish (or any type of fish)
 * Lemon juice
 * Ground crayfish
 * Seasoning cube
 * Salt

Procedure

 * 1) Toast the African nut in a pan for about a minute to unlock the flavor.
 * 2) Blend the fresh chile pepper, tomatoes, ginger, and toasted African nut to a smooth paste.
 * 3) Wash the catfish with the lemon juice, and rinse under running water.
 * 4) Transfer the catfish to a medium-sized pot. Add the pepper paste, ground crayfish, seasoning cube, and salt to taste. Give it a good stir and allow it to cook for about 10–15 minutes.
 * 5) Stir again, and taste for salt or seasoning. If the soup is too thick, add about ½ cup water and allow to cook for few minutes.
 * 6) Turn off the heat, and serve the tomato pepper soup with white rice and boiled yam.


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Cookbook:Eko (Nigerian Cooked Cornstarch)

Eko, also called agidi, is a Nigerian dish of cooked cornstarch. It is often served with akara or pepper sauce. See agidi jollof for a seasoned variety.

Ingredients

 * Cornstarch
 * Water

Equipment

 * Pot
 * Stove
 * Rubber spatula or spoon

Procedure

 * 1) Combine the corn starch and water in a pot, gradually mixing the water in to prevent lumps.
 * 2) Cook over low heat, stirring constantly with a spatula to prevent lumps. If lumps continue to form with constant stirring, the heat is too high.
 * 3) When it has thickened to the consistency of custard, stir in some water. Cover the pot, and cook for about 10 minutes on a low heat.
 * 4) Put a small amount of the mixture in a basin of cold water to see if it's ready. If it sets after cooling, it is ready.
 * 5) Transfer the mixture to another bowl, and set aside to cool to room temperature.

Notes, tips, and variations

 * You can also use akamu/ogi paste instead of the cornstarch.


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Cookbook:Yam in Chicken Pepper Soup (Ji Mmiri Oku)

Ji mmiri oku is a Nigerian dish of yam in peppersoup. Is a traditional food among the Igbo people of Nigeria, usually prepared for new mothers.

Ingredients

 * Hard chicken
 * Oregano
 * Curry powder
 * Chicken seasoning powder
 * Grated fresh ginger
 * Garlic, sliced
 * Onions, diced
 * Yam, diced
 * Ground crayfish
 * Ground uziza seed
 * Dried utazi
 * 2 tablespoons salt
 * Pepper soup spice
 * Fresh habanero pepper, grated
 * Scent leaf

Procedure

 * 1) Combine the hard chicken, oregano, curry powder, chicken seasoning powder, grated ginger, sliced garlic, and diced onions. Add enough water to cover the meat. Bring to a boil, and simmer for about 20 minutes.
 * 2) Stir in the diced yam, crayfish, blended uziza seed, dried utazi, salt, pepper soup spice, and one seasoning cube. Stir very well, cover, and cook for about 7–10 minutes.
 * 3) Stir in the grated habanero pepper, and cook for 3 minutes.
 * 4) Stir in the scent leaf, and cook for 1 minutes. Adjust the seasoning as necessary.
 * 5) Remove from the heat, and serve.


text: Talk:Saint Michael: Early Anglo-Saxon Tradition


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Cookbook:Achicha with Fio Fio (Pigeon Peas and Taro)

Achicha with fio fio is a Nigerian dish of pigeon peas and cocoyam. It comes from the Enugu people.

Ingredients

 * Pigeon peas (fio fio)
 * Red onion
 * Salt
 * Achicha (dried cocoyam)
 * Palm oil
 * Onion, chopped
 * Habanero pepper, grated
 * Ugba
 * Seasoning cubes
 * Scent leaf, sliced
 * Nigerian pumpkin (ugwu) leaves, sliced

Achicha

 * 1) Pick over the fio fio to remove any dirt or debris. Wash well under running water.
 * 2) Transfer the fio fio into a pot of boiling water. Add a whole onion and salt to taste, and cook for about 45 minutes.
 * 3) Pound the dried cocoyam in a mortar until it is fine and smooth.
 * 4) Wash the pounded achicha very well until the water becomes clear. Leave some water in the achicha so that it will be soft. After a few minutes, drain out the water from the achicha, and transfer it to a dry bowl.
 * 5) Divide the achicha into four equal parts or more. Wrap each portion in transparent nylon, and tie very well.
 * 6) Transfer the wrapped achicha to the pot of the boiling fio fio, and allow it to boil for 20–30 minutes.

Sauce

 * 1) Heat some palm oil in a pot. Add the chopped onions, and cook for about 2 minutes.
 * 2) Add the grated habanero, and cook for a few minutes.
 * 3) Stir in the ugba, seasoning cubes, scent leaf, and ugwu leaf.
 * 4) Remove the achicha from the fio fio, and stir the beans into the sauce.
 * 5) Unwrap the cooked achicha, and serve with the stew.


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Cookbook:Kilishi (Nigerian Beef Jerky)

Kilishi is a spicy Nigerian beef jerky. It is a popular snack from the north of the country.

Ingredients

 * Beef, trimmed of fat and sliced very thin
 * ¼ tsp salt
 * 1 small piece of fresh ginger
 * 3 cloves garlic
 * Stock cube
 * 1 tsp ground cloves
 * Water
 * 1 tsp dried cayenne pepper seeds
 * 1 tsp suya spice

Procedure

 * 1) Rub salt on both sides of the beef.
 * 2) Lay the beef slices on a baking sheet. Bake for 15 minutes at 250°C, flipping the slices every 5 minutes.
 * 3) Pound/blend the ginger and garlic together; transfer to a small bowl, then stir in the stock cube, cloves, and a little water. Stir in the cayenne seeds and suya pepper spice.
 * 4) Rub the spice mixture on the meat slices. Return to the oven for another 10–15 minutes, flipping the slices from time to time.
 * 5) Remove from the oven, and serve.

title: Cookbook:Kilishi (Nigerian Beef Jerky)


text:
User talk:Oliver Sky

My name is Oliver i what to introduce a new entertenment company it is titled Monix Stage Company

title: User talk:Oliver Sky


text:
Cookbook:Nigerian Mini Sausage Rolls

Nigerian mini sausage rolls are small pastries filled with seasoned sausage meat. They are eaten across Nigeria.

Ingredients

 * Plain flour
 * Baking powder
 * Salt
 * Margarine
 * Water
 * Sausage meat, cut into medium-sized pieces
 * Nutmeg
 * Seasoning cubes

Equipment

 * Oven
 * 2 large bowls
 * Blunt knife
 * Hand blender
 * Spoon

Dough

 * 1) Combine the flour, baking powder, and salt in a large mixing bowl.
 * 2) Use a spoon to scoop small bits of margarine into the flour mixture. Use your fingers to rub the margarine into the flour until the mixture resembles crumbs.
 * 3) Mix in small amounts of water until a stiff dough ball is formed.
 * 4) Knead the dough thoroughly, then place it in a basin. Cover it, and let it rest for 15 minutes.

Filling

 * 1) Combine the sausage meat, nutmeg powder, and seasoning cubes.
 * 2) Blend to a smooth paste with a hand blender, and set aside.

Assembly

 * 1) Knead the dough for 10 minutes until smooth and stretchy.
 * 2) Roll the dough out to a reasonable thickness. Use a knife to trim the edges and form a rectangle.
 * 3) Break the egg and beat it well.
 * 4) Brush the dough rectangle with a thin layer of beaten egg. Arrange the sausage filling along one of the rectangle's long edges.
 * 5) Fold the dough over the filling, and roll it up. Slice the roll into pieces of your desired length.
 * 6) Grease a baking sheet with margarine, and dust it with flour to prevent sticking. Transfer the sausage rolls to the pan, seam-side down.
 * 7) Brush the rolls with some beaten egg. Bake the rolls for about 30 minutes at 350°F, or until golden brown.

title: Cookbook:Nigerian Mini Sausage Rolls


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Cookbook:Nigerian Custard

Nigerian custard is a breakfast dish widely consumed in Nigeria. It is often eaten instead of akamu (pap) or ogi. It can be served with bread and akara.

Ingredients

 * Checkers custard powder
 * Cold water
 * Boiling water
 * Sugar
 * Milk (preferably Hollandia brand)

Equipment

 * Cup or bowl
 * Spoon
 * Kettle

Procedure

 * 1) Place the custard powder in a bowl. Stir in a small amount of cold water until smooth and lump-free.
 * 2) Gradually stir in boiling water.
 * 3) Allow the custard to set. If it is too thick or hard, stir in water to your desired consistency.
 * 4) Stir in milk and sugar.
 * 5) Serve.

title: Cookbook:Nigerian Custard


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Cookbook:Ata Ekuru (Ekuru Sauce)

Ata ekuru ("ekuru pepper"), or obe ekuru ("ekuru sauce"), is a red sauce used to garnish ekuru. Without it, the ekuru cannot be enjoyed.

Ingredients

 * 4 pieces tatase (red bell peppers)
 * 6 pieces rodo (scotch bonnet chiles)
 * 10 pieces shombo (fresh cayenne pepper)
 * 1 alubosa (onion)
 * 400 ml palm oil
 * Seasoning cubes
 * Salt
 * Fish (optional)
 * Ground crayfish (optional)
 * Beef (optional)
 * Ponmo (optional)

Procedure

 * 1) Combine the bell pepper, chiles, and cayenne pepper. Blend to a chunky paste.
 * 2) Heat the palm oil in a pan. After about 5 minutes, add the blended pepper mixture to the hot oil. Season with salt and bouillon cubes to taste, and add any of the optional ingredients as desired.
 * 3) Let cook over medium-low heat for about 30–40 minutes, until well-cooked and the oil is floating on top of the sauce.
 * 4) Serve with ekuru.

title: Cookbook:Ata Ekuru (Ekuru Sauce)


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Cookbook:Nigerian Potato and Fish Porridge

Potato and fish porridge is a savory Nigerian porridge containing vegetables and fish.

Ingredients

 * Irish potatoes, peeled and diced
 * Small red onion, sliced
 * Black pepper, ground

 * Fish
 * Palm oil
 * Salt
 * Seasoning cube
 * Spinach or garden egg leaves, washed

Procedure

 * 1) Place the potato pieces, sliced onion, and pepper in a pot. Cover with water, then top with the fish.
 * 2) Bring to a boil, and simmer until one side of the fish is cooked. Flip the fish over, and allow the other side to cook.
 * 3) Remove the cooked fish from the pot, and set aside.
 * 4) Stir the palm oil, salt, and seasoning cube into the pot. Cover, and simmer until the potato is tender and the mixture has thickened into a porridge.
 * 5) Stir in the cooked fish and spinach, and serve.


text:
User talk:Adefanike

Ata Ekuru has been moved to Cookbook:Ata Ekuru.--Xania   talk 14:13, 10 May 2022 (UTC)

 * Thank you Xania Adefanike (discuss • contribs) 15:48, 10 May 2022 (UTC)

title: User talk:Adefanike


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Cookbook:Ofe Owerri (Meat and Taro Soup with Dried Seafood)

Ofe owerri is a Nigerian soup native to the Igbo people of Eastern Nigeria. It is considered one of the most expensive soups in Nigeria.

Ingredients

 * Cocoyam (ede), unpeeled and rinsed
 * Meat (beef or goat), cut in pieces
 * Cow skin (kpomo)
 * Stockfish
 * Snails
 * Knorr seasoning cube
 * Dryfish
 * Ground crayfish
 * Palm oil
 * Yellow and red habanero peppers, grated
 * Okazi leaf, washed and minced
 * Nigerian pumpkin (ugwu) leaves, washed and minced
 * Salt

Procedure

 * 1) Put the cocoyam in a pot, and cover it with water. Bring to a boil over medium-high heat, and simmer until tender. Top up with additional water as necessary.
 * 2) When the cocoyam is tender, drain and peel it. Pound it in a mortar until sticky, stretchy, and smooth.
 * 3) Combine the beef, cow skin, stockfish, snails, and seasoning cube in a pot. Cook in its own juices for 15 minutes.
 * 4) Add extra water, and stir in the dryfish.
 * 5) Stir in the crayfish and palm oil. Add the cocoyam mixture in small lumps; stir well and continue to cook on high heat until you get the consistency you want.
 * 6) Stir very well, then add the grated habaneros, okazi, and ugwu leaves. Return to a boil, and stir.
 * 7) Adjust seasoning with salt and seasoning cubes as desired.
 * 8) Stir and remove from the heat.
 * 9) Serve with eba, semo, starch, or wheat.

Notes, tips, and variations

 * The cocoyam takes a while to prepare, so you must start cooking it early.


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Cookbook:Nigerian Fried Yam

Nigerian fried yam is usually eaten with a pepper sauce.

Ingredients

 * Yam, peeled and sliced into sticks
 * Salt
 * Vegetable oil

Equipment

 * Stovetop
 * Frying pan
 * Sieve
 * Bowl

Procedure

 * 1) Rinse the cut yam and place in a bowl. Season with salt.
 * 2) Heat oil in a pan or pot. Add the cut yam little by little to avoid overcrowding.
 * 3) Stir, and cook until the yam is golden. Flip and cook until golden on all sides.
 * 4) Remove fried yam from pan, and drain away any excess oil.

title: Cookbook:Nigerian Fried Yam


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Cookbook:Ji Abubo (Nigerian Yam and Vegetable Sauce)

Ji abubo is a Nigerian dish of yam with vegetable sauce. It originates from the southeast of the country.

Ingredients

 * Yam, unpeeled and cut into pieces
 * Ugwu pumpkin leaves
 * Ukpaka
 * Habanero pepper
 * Palm oil
 * Salt
 * Ogiri
 * Ground crayfish (optional)
 * Dryfish (optional)
 * Shaki (optional)
 * Ponmo (optional)

Procedure

 * 1) Rinse the pumpkin leaves and upaka. Tie them with strings.
 * 2) Place the yam pieces, pumpkin leaves, and upaka in a pot. Cover with water and cook until the vegetables are soft.
 * 3) Remove the vegetables, and leave the yam to cook until it is tender.
 * 4) Pound the habanero pepper in a mortar until smooth. Add the cooked ukpaka and pumpkin leaves, and pound until smooth. Mix in the palm oil until it reaches the desired consistency.
 * 5) Season the paste with salt and ogiri to taste, then blend with the pestle until smooth.
 * 6) Drain the cooked yam, and serve hot with the pounded sauce.


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Cookbook:Ekpang Nkwukwo

Ekpang nkwukwo is a cocoyam dish eaten in Southern Nigeria, especially by natives of the Cross River and Akwa Ibom. It is a specialty of the South.

Ingredients

 * Beef (assorted pieces)
 * Dried fish
 * Maggi seasoning cube
 * Palm oil
 * Cocoyam leaves
 * Cocoyam, peeled and grated
 * Ground pepper
 * Ground crayfish
 * Onion, chopped
 * Periwinkles (optional), shelled
 * Water yam (optional)
 * Scent leaves (efirin), rinsed and sliced
 * Salt
 * Pumpkin leaves

Procedure

 * 1) Wash the beef and dried fish. Season with seasoning cube, and cook until done.
 * 2) Rub a large amount of palm oil inside a pot.
 * 3) Wash the cocoyam leaves, and tear them into smaller pieces.
 * 4) Scoop a small quantity of the grated cocoyam into a piece of the cocoyam leaf. Wrap the cocoyam with the leaf, and place in the oiled pot. Repeat with remaining cocoyam and leaves.
 * 5) Add the pepper, crayfish, onion, shelled periwinkle, water yam, and cooked beef and fish.
 * 6) Cover the contents of the pot with hot water, and simmer for 20 minutes.
 * 7) Add the scent leaves, a generous amount of palm oil, and salt to taste. Cook for 5 more minutes.
 * 8) Let stand for 5 minutes, then stir and serve.

title: Cookbook:Ekpang Nkwukwo


text:
Cookbook:Dambu Nama (Nigerian Shredded Meat)

Dambu nama is a dish of fried shredded meat made with suya seasonings. It is a staple in northern Nigeria, commonly prepared during the Muslim Salah celebrations. Dambu can be eaten on its own as a snack or in combination with other dishes such as rice and fried eggs. Lamb, beef, and chicken can all be used.

Ingredients

 * Beef, trimmed of fat and cut into chunks
 * Onions, chopped
 * Tomatoes, chopped
 * Red bell peppers
 * Salt
 * Bouillon cubes, crushed (optional)
 * Suya spice
 * Peanut oil

Equipment

 * Knife
 * Stovetop
 * Pot
 * Mallet/mortar
 * Frying pan
 * Plate

Procedure

 * 1) Cut beef into very large pieces, wash, and place in a big pot. Add chopped onions, tomatoes, peppers, salt, and bouillon cubes. Rub the seasonings into the meat.
 * 2) Cover the meat with water, and boil until all the liquid dries out. This act enables the meat to absorb all the added seasoning. Monitor the meat closely, and continue to add more hot water until meat is tender and the fibres peel off easily.
 * 3) Use a mortar or a mallet to pound the meat into a fibrous pulp. Add the suya spice, and work it into the pounded meat.
 * 4) Heat peanut oil in a large pan, and shallow fry the pounded meat for about 5–8 minutes. This is crucial to achieving the right texture. If the oil is too hot, it becomes too dry. If the oil is not hot enough, it soaks up too much oil. Test a small amount of the meat before frying the whole lot to make sure the seasoning is correct.
 * 5) Remove the freshly fried dambu from the oil, and remove excess fat by placing on clean kitchen towels.
 * 6) Serve.

Notes, tips, and variations

 * Use beef with less fat to have a better end result.
 * Use only fresh oil.
 * Frying removes moisture from the meat and makes the taste of salt more pronounced.
 * Store dambu in a zip-lock food bag to avoid drying out and avoid loss of flavours.
 * Save the oil used to fry the dambu, and reuse it.
 * Suya spice is a blend of uda, ehuru, garlic, ginger, bouillon, and peanut powder.


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Cookbook:Unripe Plantain Porridge

Unripe plantain porridge is a Nigerian dish of unripe plantain and vegetables. It is dominantly consumed by the Igbo people of Nigeria.

Ingredients

 * Unripe plantains, peeled and sliced
 * Onions, chopped
 * Seasoning cubes
 * Stockfish (optional)
 * Fish
 * Ground crayfish
 * Pepper
 * Palm oil
 * Fluted pumpkin (ugwu) leaves, washed and chopped
 * Salt
 * Ponmo (optional)

Procedure

 * 1) Gently combine the sliced plantains, seasoning cubes, fish, ground crayfish, and pepper in a pot. Avoid mashing the plantains.
 * 2) Fill the pot with water to the same level as the contents. Bring to a boil without stirring.
 * 3) Add the salt and palm oil. Simmer until everything is done and the plantain is tender.
 * 4) Add the ugwu leaves, cover, and set aside to cook.
 * 5) Remove from heat, and let rest a few minutes before serving.

title: Cookbook:Unripe Plantain Porridge


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Talk:Information Technology and Ethics/Social Media Privacy and Ethics

This page was created by the Platinum Team of ITMM 485/585 Legal and Ethical Issues in Information Technology at Illinois Institute of Technology as part of a class project. Team members were:

Oleg Grigoryan - John Hernandez - Babar Kamran - Tejendra Patel - Chanukah Wijeratne


text:
Cookbook:Grains of Selim

Grains of selim, also called Kani pepper, Senegal pepper, Ethiopian pepper, or etso, is a spice originating in Africa. The pods can be used whole or crushed to flavor foods.

title: Cookbook:Grains of Selim


text:
User talk:69.194.183.100

You cannot edit for 3 days due to disruptive editing. You are welcome to contribute constructively when editing privileges are restored. You may appeal this action with a reasonable argument by adding the text below.

--Xania   talk 01:10, 11 May 2022 (UTC)

title: User talk:69.194.183.100


text:
Cookbook:Nigerian Corned Beef Stew

Nigerian corned beef stew is delicious, especially when consumed with white rice or pasta.

Ingredients

 * Vegetable oil
 * Onion, sliced
 * Canned corned beef, cut into pieces
 * Ponmo (optional)
 * Thyme
 * Seasoning cubes
 * Pepper, ground
 * Curry powder
 * Ground crayfish
 * Nigerian tomato stew
 * Salt

Procedure

 * 1) Heat a small amount of vegetable oil in a pot. Add the sliced onions, and cook until softened.
 * 2) Add the corned meat, and fry until pale in color, stirring to break up lumps.
 * 3) Add the ponmo if using. Add enough water to just cover the meat and onions. Simmer until the meat is cooked through.
 * 4) Stir in thyme, seasoning cubes, pepper, curry powder, ground crayfish, and tomato stew. Season with salt to taste.
 * 5) Stir well, cover, and leave to simmer for a few minutes until thickened and done.
 * 6) Serve.

Notes, tips, and variations

 * You can also include cooked meat, fish, or egg as desired.

title: Cookbook:Nigerian Corned Beef Stew


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Introductory Linear Algebra/Matrix inverses and determinants

Matrix inverses
are analogous to the (or reciprocal) in the number system.

In the number system, the multiplicative inverse, if it exists, is unique. Indeed, the matrix inverse, if it exists, is also unique similarly, as shown in the following proposition.

Matrix inverse can be used to solve SLE, as follows:

Then, we will define the, which is closely related to EROs, and is important for the proof of results related to EROs.

Then, we will state a of invertible matrix theorem, in which some results from the complete version of invertible matrix theorem are removed.

The following provides us a convenient and efficient way to find the inverse of a matrix.

Determinants
Then, we will discuss the, which allows characterizing some properties of a matrix.

For the formula of determinants of $$3\times 3$$ matrices, we have a useful mnemonic device for it, namely the, as follows:

Then, we will given an example about computing the determinant of a $$4\times 4$$ matrix, which cannot be computed by the Rule of Sarrus directly.

Indeed, we can compute a determinant by the along an arbitrary row, as in the following theorem.

Its proof (for the general case) is complicated, and thus is skipped.

Then, we will discuss several properties of determinants that ease its computation.

Then, we will introduce a convenient way to determine invertibility of a matrix. Before introducing the theorem, we have a lemma.

After introducing this result, we will give some properties of determinants which can ease the computation of determinants.

Then, we will introduce of matrix, which has a notable result related to computation of matrix inverse.

Then, we will introduce a result that allows us to compute the unique solution of SLE directly, namely.


text:
User talk:Shiriyugi

L10nM4st3r / Roar at me 10:50, 11 May 2022 (UTC)

Sorry, I got you mixed with another user.

Sorry, and thank-you. L10nM4st3r / Roar at me 10:57, 11 May 2022 (UTC)

title: User talk:Shiriyugi


text:
Cookbook:Gbegiri (Yoruba Bean Soup)

Gbegiri is a bean soup common among the Yoruba people of Nigeria. Either white or brown beans can be used.

Ingredients

 * Dried beans (either white or brown)
 * Tatase (red bell peppers)
 * Rodo (scotch bonnet chiles)
 * Shombo (cayenne pepper)
 * Alubosa (onions), chopped
 * 250 ml palm oil
 * Fermented locust bean
 * Seasoning cubes

Procedure

 * 1) Soak the beans in water for about 15 minutes to loosen the skin.
 * 2) Remove the skins from the soaked beans, and wash continuously.
 * 3) Put the skinned and washed beans into a pot along with the chopped onion. Cover with water, and simmer for 2 hours until the beans are softened and mashed.
 * 4) Pass beans through a sieve to strain out any bean that is not completely mashed. Set aside.
 * 5) Blend the peppers and onions together.
 * 6) Heat palm oil in a pot. Add blended pepper mixture to the hot oil.
 * 7) Stir in salt, fermented locust beans, and seasonings. Let cook over medium heat for about 20 minutes.
 * 8) Gently pour out any excess watery portion on top of the sieved mashed beans. Add the mashed beans into the pepper mixture.
 * 9) Cook for about 15 minutes. Serve.

Notes, tips, and variations

 * Gbegiri soup can be eaten with any food that can be swallowed in morsels like amala, eba, fufu, etc. It can also be eaten with either rice or maize tuwo.

title: Cookbook:Gbegiri (Yoruba Bean Soup)


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User talk:EcargBright

A recent edit summary
One of your recent edit summaries was "added content", while you, in fact, removed content. This could be misleading. In the future, say you are adding content if you are actually adding content. Have a good day.L10nM4st3r / Roar at me 13:11, 11 May 2022 (UTC)

 * Oh thank you EcargBright (discuss • contribs) 17:16, 11 May 2022 (UTC)
 * I actually added content then I deleted it EcargBright (discuss • contribs) 20:05, 11 May 2022 (UTC)
 * You deleted it! You said it yourself! Your edit summary said "added content". You still deleted content. Also, use " " to ping me.

Welcome to Wikibooks, EcargBright!

 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!

Have fun.L10nM4st3r / Roar at me 20:25, 11 May 2022 (UTC)

Page move
Assorted okro has been moved to Cookbook:Assorted okro.--Xania   talk 00:34, 23 May 2022 (UTC)

title: User talk:EcargBright


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User talk:Sooperstories

Welcome, Sooperstories!

If you have any questions, you can ask in the assistance reading room or possibly contact me personally.

--Xania   talk 14:01, 11 May 2022 (UTC)

title: User talk:Sooperstories


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Cookbook:Tuwo Shinkafa (Nigerian Mashed Rice)

Tuwo shinkafa is a type of Nigerian swallow made from mashed non-parboiled rice or corn. It is mostly eaten by the Hausa in the northern part of the country. Tuwo shinkafa is usually prepared from scratch with short grain rice, but it can also be prepared with rice flour. It is easy to prepare and usually serves as an accompaniment for soups and stews.

Ingredients

 * 500 g (2 milk tin cups) short-grain non-parboiled rice
 * Water (about twice the volume of the rice)

Equipment

 * Pot
 * Potato masher or wooden spatula
 * Small container or wrapping nylon

Procedure

 * 1) Wash the rice thoroughly, then drain.
 * 2) Add water to pot and bring to a boil.
 * 3) Add the rinsed rice to the pot of boiling water.
 * 4) Simmer the rice until the water is absorbed and the rice is soft and sticky. If the rice hasn't softened when all the water is gone, add additional water as needed.
 * 5) Use the spatula to thoroughly mash the soft rice until it forms a soft dough.
 * 6) Mold into desired container and allow to take shape of the container or wrap inside nylon
 * 7) Serve hot with your preferred soup.

Notes, tips, and variations

 * Non-parboiled rice is preferred because it is more sticky
 * Ensure thorough mashing to reduce rice lumps


text:
ID Board Review/Bacterial Diseases/Musculoskeletal Infections/Septic Arthritis

This page is for native joint infections. See Prosthetic Joint Infection for artificial joint infections.

Etiologies

 * S. aureus


text:
ID Board Review/Bacterial Diseases/Musculoskeletal Infections/Septic Arthritis/Prosthetic Joint Infection

Etiologies

 * S. aureus


text:
Cookbook:Pasta Salad with Chicken

Pasta salad is a cold dish consisting of cooked pasta, vegetables, and additional ingredients. This version contains chicken and egg. Ingredient quantities will depend on personal taste.

Ingredients

 * Carrots, peeled and sliced thin or shredded
 * Cucumber
 * Rotini pasta, boiled and drained
 * Canned kidney beans, drained and rinsed
 * Canned green peas, drained and rinsed
 * Canned sweet corn, drained and rinsed
 * Canned baked beans
 * Hard-boiled eggs, diced
 * Cooked chicken, cubed
 * Ranch dressing
 * Mayonnaise
 * Ketchup

Procedure

 * 1) Peel the cucumber and cut in half. Scoop out the seeds and discard them. Dice the cucumber.
 * 2) Combine the cucumber and carrots. Add the drained pasta, kidney beans, peas, corn, baked beans, eggs, and chicken. Toss to mix.
 * 3) Mix in ranch dressing, mayonnaise, and ketchup to taste.
 * 4) Allow to chill a few hours before serving.

title: Cookbook:Pasta Salad with Chicken


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Cookbook:Dodo Ikire (Fried Leftover Plantain)

Dodo ikire is a Nigerian dish of fried overripe plantain. According to legend, it was developed in the town of Ikire by a woman as an alternative to discarding overripe plantains.

Ingredients

 * Overripe plantain, peeled and sliced
 * Salt
 * Crushed pepper
 * Vegetable oil for frying

Procedure

 * 1) Mash the plantain and transfer it into a bowl.
 * 2) Stir in salt and crushed pepper until well-combined.
 * 3) Heat oil in a frying pan for a few minutes, but don't allow to smoke. Allow it heat for a few minutes (3–4 minutes is enough).
 * 4) Scoop the plantain mixture into the hot oil. Cook until darkened but not burnt.
 * 5) Remove the dodo ikire from the oil, and drain any excess.
 * 6) Re-mould the dodo ikire into balls. Sprinkle with some pepper.

Notes, tips, and variations

 * Do not overcook the dodo ikire, as it will burn and taste bitter.


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Cookbook:Plantain Pudding

| Cuisine of Nigeria Plantain pudding is a Nigerian steamed savory pudding. It is prepared similarly to moin moin but using unripe plantain instead of beans.

Ingredients

 * Unripe plantain, peeled and diced
 * Pepper
 * Fresh tomatoes
 * Salt
 * Seasoning cubes
 * Ground crayfish
 * Vegetable oil

Procedure

 * 1) Blend the plantain pieces until smooth.
 * 2) Blend in the pepper and tomatoes until smooth.
 * 3) Stir in salt, seasoning cubes, and ground crayfish to taste.
 * 4) Stir in 2 tablespoons of vegetable oil.
 * 5) Transfer the batter into a greased mold, such as a small bowl or tin.
 * 6) Heat a small amount of water in a large pot.
 * 7) Place the filled mold in the pot, cover, and let steam for several minutes.
 * 8) Unmold the cooked pudding, and serve alone or with pap, sauce, or grilled fish.

title: Cookbook:Plantain Pudding


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Cookbook:Native Jollof Spaghetti

Native jollof spaghetti is a Nigerian dish of pasta made with palm oil, meat, spicy peppers, and native Nigerian seasonings. It is similar to native jollof rice, with spaghetti substituted for the rice. It can be eaten at all times of the day.

Ingredients

 * 300 g uncooked spaghetti
 * Palm oil
 * 500 g assorted meat, boiled
 * 1 medium onion, chopped
 * 2 tablespoons fermented locust beans (iru)
 * 1½ cups fresh pepper mix
 * 2 Knorr stock cubes
 * 1 tablespoon ground crayfish
 * 1 medium Nigerian smoked catfish or titus fish
 * Kpomo
 * Salt
 * Handful of scent leaves

Procedure

 * 1) In a medium-size pot, bring water to a boil. Add the spaghetti, and boil for 5 minutes. Drain in a sieve, and rinse with cold water.
 * 2) Heat the palm oil in a pot over medium-high heat. Add the cooked meat, and fry for about 5 minutes to brown it. Remove the meat and set aside.
 * 3) In the same pan, add the chopped onions, iru, and the fresh pepper mix. Stir and allow to cook for about 20 minutes.
 * 4) Stir in the stock cube, ground crayfish, smoked catfish, kompo, and salt to taste. Continue to cook until the water is almost dried up.
 * 5) Add some additional water, stir, and bring to a boil. Stir in the partially-cooked spaghetti. Cook until the spaghetti is soft and the water is almost evaporated.
 * 6) Stir in the fried meat and scent leaf.
 * 7) Remove from the heat, and serve.

title: Cookbook:Native Jollof Spaghetti


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Chess Opening Theory/1. e3/1...e5/2. e4

1. e3 e5 2. e4 - King's Isa Reverse Opening
An irregular opening, considered somewhat passive. Play may transpose to lines of the Chess/Reverse Petrov Defense (Nf6–Nf3), Chess/Reverse Englund Gambit (e4–d5), or reversed Rousseau Gambit (Nf6,Nc3-Bc5,f4).

The King's Isa Reverse Opening is not popular. According to ChessBase, it ranks eleventh in popularity out of the twenty possible first moves.

After Van't Kruijs Opening 1.e3 e5, White play 2.e4, therefore making it a truly reversed Double King's Pawn Opening (or Open Game). This is often used when White has much knowledge of the opening when playing as Black. Therefore, this can be used to ensnare a few opponents into traps. However, since this gives the first move advantage to Black straight away, this is not recommended. Similarly, 1.e3 f5 2.e4 goes to a reversed From's Gambit, where White is practically playing as Black.

Statistics
Not enough data as opening is rarely played.

Theory table
.

Theory table

 * 1. e3-e5
 * 2. e4

title: Chess Opening Theory/1. e3/1...e5/2. e4


text:
Template:Colored lemma

  Lemma. {	"params": { "1": {			"description": "Content", "required": true },		"2": {			"description": "Color", "default": "darkkhaki" }	},	"paramOrder": [ "1",		"2"	], "description":"" }

title: Template:Colored lemma


text:
User:Galina Kim

= Introduction = Education is a fundamental pillar of growth for human beings all around the world. Every country has its own methods in teaching and raising children in order to become a part of their unique culture and the Japanese education system is no different. In the Land of the Rising Sun, schoolchildren are not allowed to bring food or even certain types of medications, such as ordinary sore throat sweets, which are considered a complete snack.

In primary and secondary schools for children, special lunches are prepared, and the menus of which are developed not only by cooks, but also by medical workers, so that the food is as healthy as possible.

How the Japanese education system works
School is typically divided into five cycles:

 * Yōchien (幼稚園, Nursery school) from 3 to 6 years old.
 * Shōgakkō (小学, Elementary school) from 6 to 12.
 * Chūgakkō (中学, Middle School) from 12 to 15.
 * Kōkō (高校, High school) from 15 to 18.
 * Daigaku (大学, University) or Senmongakkō (専 門 学校, Vocational school) in general with a duration of 2 to 4 years.

In general, the United States divides education into

 * Pre-school (3-5 years old)
 * Kindergarten (5-6 years old)
 * Elementary school
 * Middle/Junior High School
 * High School
 * College/University/Vocational School

The main difference I found interesting between Japanese and American elementary schools was the heavier emphasis on morals and ethics education in Japan. Standard subjects such as mathematics, science, music, and physical education are of course taught. But morals is a separate subject complete with textbook and allocated time. It’s less about telling  kids what they should or shouldn’t do, but rather to facilitate discussion on moral dilemmas. Additionally, it looks at how students would react to a given situation. There were never wrong or right answers, just time to talk about the black, white, and grey areas—just like real life.

School is compulsory until 15 years of age. However, 99% of middle school graduates enrol in high school to continue their studies. Those enrolled in public schools (until chūgakkō) do not pay registration or school material fees. Families pay secondary costs such as meals and school trips. Unlike in the US, in Japan it’s less taboo to enrol in institutes specialising in agricultural, industrial, or technical training.

Exams
Testing—specifically entrance exams—is its own world in Japan. Students wishing to move up into junior high schools, high schools, or universities, must pass grueling entrance exams. So grueling, in fact, that they’re dubbed exam hell (shiken jigoku, 試験地獄). These tests take an endless number of sleepless nights to study for, with students often sitting in cram schools after regular classes in order to try and get a leg up on the test.

I remember seeing my junior high school students studying for high school entrance exams and they were never around during these times. Many students began studying for these exams during their second year of junior high school. This meant about two years of studying just to get into the high school they wanted.

University is just as difficult. Selection requirements are often so difficult that only about 56% of students pass on their first try. Those who fail become ronin (samurai without a master, 浪人) and must study for an entire year on their own in order to try for next year’s test.

Times, however, are changing. As foreign companies enter Japan and bring in their own work cultures, the strict test-results-only standard is slowly morphing. Western culture looks more at skills, experience, and personality on top of good schools. As these businesses enter Japanese society, the Japanese education system evolves.

Gakureki shakai
It’s no wonder that around the world the Japanese education system is recognised as one of the best. In addition to academics, schools also seek to teach morals to the young in an effort to raise well rounded, good human beings.

Japan boasts a solid educational system but it can revolve too narrowly around school and tests. This is known as gakureki shakai (学歴社会). Competition between students to enter high schools and universities is so high that kids sometimes spend a majority of their time studying in order to get on the right track for the right school. Sometimes students break down, burn out and drop out. Some face bullying for not getting into good schools. Some even withdraw from society, too taxed mentally to face the hurdles of life and education. Nowadays, though, more is being done to create a school system that puts less pressure on students.

In any case, the system must be doing something right. Japanese society has strong educational values that have created a very beautiful, intelligent society.

= Education reforms = Past and Present

Education reform in Japan is not new. Western education systems came to influence Japanese education shortly after the 1868 Meiji Restoration, which transferred effective political power from the Tokugawa shogunate to the emperor, ushering in an era of modernization across all sectors of Japanese society. In 1872, Japan’s newly established Ministry of Education adopted from the American school system the three-tier elementary, secondary, and university structure, and from the French, strong administrative centralization. A group of newly established Imperial Universities took on certain aspects of the German university model. Despite those early international influences, domestic resistance to outsiders quickly followed, intensifying sharply during World War II.

But following Japan’s surrender in 1945, foreign influence on the educational system resumed, with all national reform and revitalization efforts falling under the aegis of the occupying Allied powers, led largely by the U.S. Of all the areas identified for reform, Allied personnel and the newly installed Japanese cabinet considered educational reform to be the most important, expecting it to play a principal role in channeling the thoughts and beliefs of the Japanese people in a more liberal and democratic direction. In 1946, the Educational Reform Committee laid out what would remain the core issues for Japanese education ministers until well after the years of occupation. The committee identified three issues as top priorities: the decentralization of educational administration, the democratization of educational access, and the reform of the educational curriculum.

Although occupation ended in 1952, it was not until the late 1980s and early 1990s that Japan’s economic slowdown and growing integration in the global economy solidified these priorities as essential cornerstones of Japanese policy and national identity. The unexpected economic decline made it clear to Japanese policymakers that remaining competitive on the global stage would require a highly skilled and educated workforce, able to increase worker productivity and drive technological innovation. In response, the Ministry of Education, Culture, Sports, Science and Technology (MEXT) stepped up its reform efforts, focusing on democratization, decentralization, and internationalization with the goal of developing a new generation of globalized and resilient Japanese youth. As occurred at earlier stages in the country’s history, these reforms have sought to balance modernization with respect for tradition. Current reforms are shaped both by an openness to ideas found in the educational systems of other countries and a deep respect for long-held values and principles, especially those of societal honor, communal harmony, and self-sacrifice.

While the reforms have produced some positive results for Japan, they are not without their shortcomings. The OECD’s 2018 report, Education Policy in Japan: Building Bridges towards 2030, warns that the reforms, though well regulated and well-intentioned, risk being “adopted only as superficial change.” The content and success of these reforms will occupy much of the discussion below.

= Structure of Education System in Japan = In the world of knowledge based communities and speedy Globalisation, there is an increasing need of quality education system. Japanese education system has been emerged as a well developed and quality education provider.

Japan is basically a technological country, so the teaching methodology is a techno-nihilist form of education. The curriculum is designed in such a way that the children develop motor skills early on. While school is mandatory till the child reaches the secondary level, there are multiple systems with local variations to promote higher education. Vocational education is systematically planned to keep the students at par with the global standards.

The structure of education system in Japan includes preschool, primary, lower secondary, higher secondary and college/university. Admission to all levels of education requires passing of entrance exams. There are entrance exams for students entering preschool, primary, lower secondary, higher secondary, and colleges/universities. The most essential tests are those given for entrance to the higher secondary schools and the universities. Both public and private high schools in Japan require such tests and usually test the main five fields: Japanese, English, Mathematics, Science and Social Studies.

Pre-primary Education
Pre-Primary Education is provided either through a kindergarten/play school, which is an educational institution, or through a day-care centre, which is a kind of well being institution as defined by the Child Welfare Law. These institutions are proposed to develop the cognitive skills of kids from age one to five and therefore, to prepare them for the six years of compulsory elementary level of education.

Most of the schools providing pre-primary education are of private funding. Few public or government funded pre-primary schools are also there.

Primary Education (Elementary Education)
Elementary education in Japan begins at the age of 6 and is mandatory for children to attend school for this  period. years. Lower secondary education is the final stage of mandatory education and caters to students from 12 to 15 years of age.

Education in elementary school consisting grades one to six. Elementary teachers are usually responsible for all subjects, and classes remain in a single room for maximum activities. All the teachers and professors are very well prepared.

There are both private and public schools for elementary level of education. Almost 100% students from pre-primary schools go for elementary education.

Lower-Secondary Education (Junior High School)
Lower-Secondary Education covers grades seven, eight, and nine- children from the ages of roughly twelve to fifteen--with special focus on academic studies.

Lower Secondary level of education is not compulsory in Japan, but almost 96% of students from primary level do go for secondary level. The public schools for secondary education are more, as compared to private schools in Japan. Also, the private schools are more expensive than public schools.

At the lower secondary school, a teacher is assigned to teach one specific subject. Subjects covered in secondary level of education are mathematics, science, social studies, art and crafts, English, health, fine arts, physical education, music and other foreign languages too. Since 2011, English has been made compulsory in the school curriculum. So, many native English speakers are being hired to improve the standard of English Education in schools in Japan.

Some teachers are allotted to take the responsibilities for the classroom along with teaching a specific subject. Generally, the class-assigned teacher is responsible for providing students academic and career guidance. Also, it is her responsibility to prepare documents and academic records of students such as report cards, teaching-learning record (Shido-Yoroku), dossiers, etc. Of late, however, in maximum cases experts take over the task of providing career guidance.

In addition, school also covers the extra-curricular activities like sports, moral studies and industrial arts.

Upper-Secondary Education (Senior High School)
Even though upper-secondary education is not compulsory in Japan, but almost 94-96% of students passed from junior high school go for senior high school education. It is again three years of education. More than 50% schools providing senior high school level of education are of private funding.

The curriculum includes basic subjects like Mathematics, Science, English and Japanese. In the later years of high school education some vocational and technical courses are also included in the curriculum. Courses like business, fish farming, information processing, accounting and computers are quite popular among students.

Upper-Secondary schools are structured into departments, and teachers specialize in their fields arena although they teach diverse courses within their disciplines. They are generally University Graduates. They work with the goal of covering all the aspects of the subject elected by a student within the academic year. Special training of technical courses are given to students with disability, thereby making them independent enough to survive on their own means.

University/Higher Level of Education
In the age of knowledge-based society and enduring globalisation, higher education institutions play indispensable roles. Under such circumstances, Japanese higher level of education has been highly treasured. There are more than 700 Universities all over in Japan. Normally, three to four year of university education makes a student graduate in Bachelor’s degree. Also, there are some professional degree/diploma courses spanning 5 to 6 years of education. Most popular subjects among students in Japan are Business Management, Accounting, Engineering, Law, Humanities and Social Sciences.

In Japan, public universities enjoy better prestige than their private counterparts and only about 27 percent students manage to get admission in public universities. The tuition fee of Private universities is manifold as compared to a Public varsity so, students opt for correspondence and distance courses along with a part time job.

= Academic Grading System in Japan = The academic evaluation technique in Japan is highly methodical. Constant attention is juxtaposed between the highs and lows candidate’s. The marking system is simplistic, for the parents to follow. As and when the student reaches the higher realms of education, he is introduced to an elaborate marking set up.

The performance based grading system in Japanese education varies from school to school and university to university. The most common pattern of grading is done into percentages or into grades like A, B, C, D, E. Each grade denotes certain range of percentage.

Grading Scales
School education in Japan is comprises: The elementary level education of 6 years and secondary education of 3 years is compulsory for all children in Japan. Exam pattern for elementary, secondary and high school are more or less the same. But till middle level of education i.e., till secondary school, all the students are passed in the exam. None of the students are failed or kept behind in the same class. All students are promoted to the next class irrespective of how they had performed in the examination or whatever grades they have scored.
 * Elementary Level Education
 * Secondary Education
 * High School Education

All the academic activities and studies are taught to the students of elementary and secondary schools and all students are made to sit for an exam. But even if anybody fails that student is promoted to the next class, whatever is the performance in the test or exam.

But it is again compulsory that every student has to take all the exams sincerely as these exams build a base for upcoming entrance exams, which they have to get through the same in order to get acceptance in a high school. These days, parents are more concerned getting their kids admitted in reputed schools. They even send their kids to private institutes for making them well prepared for entrance exams. Such institutions or organizations are known as Juku. For assessment of college or university students, grading system is on 5 scales i.e. A, S, B, C and F. If any student fails in any subject at degree level or postgraduate level, then he/she has to take the exam of same subject again in the following semester

4-Scale University

This grading system is for the assessment of the performance of the students as well as for encouraging poor and bright students. The grading system brings fluidity within the education system and facilitates better learning environment. Even if any candidate fails to pass the exam, few more attempts are given to clear the exams and get qualified for the entitlement of the degree.

The grading system has eliminated unhealthy competition among high achievers. It has also helped students to become more confident and reduce exam phobia. But, the only negative concern about the whole grading system is that the meritorious candidates feel disregarded for their hard work.

Nevertheless, the grading system is buoyant and presents a scope for improvement in performance of students in future qualifying examinations.

title: User:Galina Kim


text:
User:RobiyaMannopova

Introduction
ghghgh

title: User:RobiyaMannopova


text:
Guide to the Godot game engine/Plugins/The basics

Plugins are powerful. People have made image editors, spritesheet makers, height-map terrains and fog. With the right knowledge and skills, along with the right resources, you can make almost anything. And this guide will help with that.

First, let's start simple. To make a plugin, you need to create a script that extends.

1. Go to the Script tab. Press "File", "New Script..." and a popup will appear.

2. Change "Inherits" to "EditorPlugin". Press the folder next to "Path". Create an "addons" folder (lowercase "a") in the "res" dir. If the folder already exists, just open it. Create a new folder. Call it "My plugin". Set the script name to "main.gd". Press "Open" and "Create".

3. Put  at the very top of the script. Do not forget this! Then type the following code:

4. Open a text file editor, and write this text:

[plugin] name="My first plugin" description="This is my first plugin!" author="Your name" version="0.0.1" script="main.gd"

5. Save the file as "plugin.cfg" in the same folder as "main.gd".

6. Go to "ProjectSettings", open the "Plugins" tab and search for your plugin. If it is not there, press "Update". Check the box next to "Enable".

7. Check the "Output" dock. You should see "Hello!" printed on it.


text:
Cookbook:Ayamase Jollof Rice

Ayamase jollof rice is a dish of Nigerian rice made with green bell pepper and green habanero pepper.

Ingredients

 * 1.5 kg assorted meat, cut in small pieces
 * 8 medium green bell peppers, washed and seeded
 * 12 small habanero peppers, washed and seeded
 * 1 medium onion
 * 1 cup of bleached palm oil
 * 2 tablespoons iru
 * 3 stock cubes
 * 2 tablespoon ground crayfish
 * ½ tablespoon salt
 * 1 cup meat stock
 * 2 ½ cups uncooked rice, washed until the water runs clear
 * Shaki
 * Kpomo
 * 2 fillets smoked mackerel, deboned

Procedure

 * 1) Cook the assorted meat pieces until tender. Fry them in oil to brown them. Set aside.
 * 2) Blend the bell pepper, habanero, and onions to a rough paste.
 * 3) Heat the bleached palm oil in a pot over high heat. Add the blended pepper mixture, and cook, stirring.
 * 4) Stir in the iru, stock cubes, ground crayfish, and salt. Let cook for about 10 mins, stirring often.
 * 5) Stir in the meat stock and enough extra water to cook the rice. Bring to a boil, and stir in the rice.
 * 6) Stir in the shaki and kpomo. Cover, and cook until the rice is tender.
 * 7) Stir in the smoked mackerel, and let it steam for a few minutes.
 * 8) Stir in the fried meat, and remove from the heat.

title: Cookbook:Ayamase Jollof Rice


text: User:L10nM4st3r/Sandbox 2

title: User:L10nM4st3r/Sandbox 2


text:
Cookbook:Miyan Kuka (Baobab Leaf Soup)

Miyan kuka ("baobab leaf soup") is a Northern Nigerian soup prepared with dried ground baobab leaves (kuka). This soup is paired with tuwo shinkafa or tuwo masara.

Ingredients

 * 2 large dried catfish
 * 1 large dawa dawa lump
 * 2 handfuls ground crayfish
 * Atarugu (habanero pepper)
 * 1 kg cow rib
 * 2 large stock cube
 * Salt, to taste
 * 1 onion, cut in chunks
 * 3 tablespoons kuka (baobab leaf) powder
 * 2 cooking spoons palm oil

Procedure

 * 1) Soak the dried fish in cold water. Debone when soft.
 * 2) Grind the crayfish with dawadawa. Pound the pepper.
 * 3) Cook the cow ribs with water, stock cube, salt, and onions until the meat is tender. Remove the onions, then the beef, reserving the stock in the pot.
 * 4) Stir the kuka powder into the reserved stock until smooth, with no lumps.
 * 5) Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.
 * 6) Add the deboned fish, cover, and cook 5 minutes over medium heat.
 * 7) Stir in beef, and add salt to taste. Cook for 2 minutes.
 * 8) Serve with tuwo shinkafa or tuwo masara.

title: Cookbook:Miyan Kuka (Baobab Leaf Soup)


text:
Introductory Linear Algebra/Vectors and subspaces

Introduction
Without distinguishing row and column vectors, we can define as follows:

A special type of vector is the.

However, in linear algebra, we sometimes need to distinguish row and column vectors, which are defined as follows:

The two basic vector operations are addition and scalar multiplication. Using these two operations only, we can multiple vectors as in the following definition.

Another concept that is closely related to linear combinations is.

Linear independence
Then, we will introduce an intuitive result about linear dependence, in the sense that the results match with the name 'linear dependence'.

Then, we will introduce a proposition for vectors.

Then, we will discuss two results that relate linear independence with SLE.

Subspaces
Then, we will discuss subspaces. Simply speaking, they are some subsets of $$\mathbb R^n$$ that have some nice properties. To be more precise, we have the following definition.

We can see from this example that the entries themselves do not really matter. Indeed, we have the following general result:

In particular, we have special names for some of the spans, as follows:

Then, we will introduce some more terminologies related to subspaces.

The following theorem highlights the importance of.

Then, we will discuss some ways to construct a basis.

Its proof is complicated.

A terminology that is related to is.

Recall that there are infinitely many bases for a subspace. Luckily, all bases have the same number of vectors, and so the dimension of subspace is unique, as one will expect intuitively. This is assured bFy the following theorem.

Then, we will discuss the bases of row, column and null spaces, and also their dimensions.

We have special names for the dimensions of row, column and null spaces, as follows:

Indeed, the row rank and the column rank of each matrix are the same.

Because of this proposition, we have the following definition.

Then, we will introduce an important theorem that relates and.


text:
User talk:195.194.86.174

Very in depth understanding of the subject.

Great addition!

Recent Edits
--Xania   talk 14:03, 12 May 2022 (UTC)

Blocked
You cannot edit for 1 day due to disruptive editing. You are welcome to contribute constructively when editing privileges are restored. You may appeal this action with a reasonable argument by adding the text below.

title: User talk:195.194.86.174


text:
Cookbook:Fried Yam with Pepper Sauce

Fried yam (dundu) is a dish common among all the tribes in Nigeria. It is a simple delicacy that can serve as either a main meal or a snack. A sauce goes well with fried yam and makes it more filling.

Ingredients

 * Yam
 * Vegetable oil
 * Tatase (red bell peppers)
 * Rodo (Scotch bonnet chiles)
 * Shombo (cayenne pepper)
 * Alubosa (onions)
 * Smoked dried fish
 * Seasoning cubes

Fried Yam

 * 1) Peel the yam and cut into small chunks for easier frying—most people cut into cuboid or triangular shapes. Put in a bowl of water.
 * 2) Put a clean frying pan on fire, and dry out any residual water.
 * 3) Pour about 500 ml vegetable oil into the dry pot, and allow to heat up.
 * 4) Add the yam pieces to the oil in batches. Carefully add about 20 ml of water—the water is to allow the yam cook a little before frying.
 * 5) Cook each batch of yam for about 15 minutes.
 * 6) Repeat the process until all the yam is fried.

Sauce

 * 1) Blend all the peppers and onions together to a chunky paste with a blender or a grater.
 * 2) Wash and debone the fish.
 * 3) Put a clean pot on the fire, and dry out any residual water.
 * 4) Pour vegetable oil into the dry pot, and allow to heat up.
 * 5) Pour the pepper paste into the hot oil, and reduce the heat to low. This allows the sauce to cook slowly and fry well.
 * 6) Add salt to taste, the condiments, and then the washed fish.
 * 7) Cook for about 15 minutes, and then simmer for another 10.
 * 8) Serve with the fried yam.

title: Cookbook:Fried Yam with Pepper Sauce


text:
Cookbook:Miyan Ridi (Nigerian Sesame Soup)

Miya ridi ("toasted sesame soup") is a popular soup among the northern people of Nigeria.

Ingredients

 * Beef (any type), cut in pieces
 * 1 large onion, chopped
 * Seasoning cube
 * Tatashe (red bell pepper), blended
 * 2 cups toasted sesame seeds (ridi)
 * 3 cooking spoons palm oil
 * Onion, sliced
 * 2 medium-sized dried smoked fish
 * Alayyahu (spinach)

Procedure

 * 1) Boil the meat with chopped onion and seasoning cube.
 * 2) Blend the toasted sesame seeds until smooth.
 * 3) Heat the palm oil in a pot, and add sliced onions and blended peppers. Fry until the onions are softened.
 * 4) Add the beef and beef stock. Add the fish, cover, and simmer until the sauce becomes thick.
 * 5) Mix in the ground sesame seed. Cook, stirring, for 10 minutes. Add a little water if the soup is too thick.
 * 6) Add the spinach, and turn off the heat.
 * 7) Serve with tuwo shinkafa, pounded yam, cooked wheat, or any swallow of your choice.


text:
Talk:Flora of New York/Dipsacales

Dipsacus fullonum
GBIF has 2 entries for Dipsacus fullonum L.:

 * https://www.gbif.org/species/11067731 : Synonym of Dipsacus sylvestris Huds.
 * https://www.gbif.org/species/8435025 : Synonym of Dipsacus sativus (L.) Honck.

title: Talk:Flora of New York/Dipsacales


text:
Cookbook:Nigerian Dryfish and Pumpkin Leaf

Ingredients

 * Onions
 * Fresh pepper
 * Ground crayfish
 * Dryfish, cleaned
 * Salt to taste
 * Stock cube
 * Potash, ground
 * Hot water
 * Palm oil
 * Nigerian pumpkin (ugwu) leaves, sliced

Procedure

 * 1) Coarsely blend the onions, pepper, and crayfish.
 * 2) Transfer the blended mixture to a pot, and cook for 5 minutes over medium heat.
 * 3) Stir in the the dryfish, salt, stock cube.
 * 4) Combine the potash with a little hot water and palm oil.
 * 5) Stir the potash mixture into the pot. Cook for a few minutes.
 * 6) Stir in the ugwu leaves, and simmer for 2 minutes.
 * 7) Serve hot with boiled yam or boiled plantain.


text:
User talk:Taoheedah

Welcome
Welcome to Wikibooks, Taoheedah!

 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 and have fun!L10nM4st3r / Roar at me 19:52, 12 May 2022 (UTC)

Thank you Taoheedah (discuss • contribs) 20:12, 12 May 2022 (UTC)

Incomplete recipes
Hi @Taoheedah. The following recipes you contributed to the cookbook have been incomplete for many months. They are missing quantities and cannot be made. Please complete the recipes, or they are likely to be deleted. Thanks —Kittycataclysm (discuss • contribs) 23:22, 23 June 2024 (UTC)
 * Cookbook:Alkaki (Hausa Fritters in Syrup)
 * Cookbook:Nigerian Coconut Pancake
 * Cookbook:Dan Wake (Nigerian Bean Dumplings)

 * Thank you for the feedback. Taoheedah (discuss • contribs) 00:04, 24 June 2024 (UTC)

title: User talk:Taoheedah


text:
User talk:Tommylo usyd

Welcome
Welcome to Wikibooks, Tommylo usyd!

 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. L10nM4st3r / Roar at me 20:01, 12 May 2022 (UTC)

title: User talk:Tommylo usyd


text:
User talk:Nigora Yoqubova

Welcome
Welcome to Wikibooks, Nigora Yoqubova!

 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!

Also, not a bad idea to use your userpage as an article draft/test/experement. But that's what mainspace is for ;)L10nM4st3r / Roar at me 20:05, 12 May 2022 (UTC)
 * Ummm, not for experements/tests. Sorry about that. L10nM4st3r / Roar at me 08:09, 13 May 2022 (UTC)

Breaching copyright
Don't copy from stuff you find on the Internet. I've deleted your page because you copied it from https://www.studying-in-germany.org/german-education-system/. MarcGarver (discuss • contribs) 08:13, 13 May 2022 (UTC)

title: User talk:Nigora Yoqubova


text:
User talk:2401:4900:5602:DF83:54AE:AF1:4B80:BF1A

--Xania   talk 00:28, 13 May 2022 (UTC)


text: Adobe GoLive Guide/Printable version

title: Adobe GoLive Guide/Printable version


text:
Cookbook:Egbo and Ewa (Cornmeal Pudding and Beans)

Egbo and ewa is a dish common among the Yoruba people of Nigeria, consisting of a cornmeal porridge with beans and a special sauce. It is a delicacy said to contain all the nutritional parts of a single meal. It can be eaten any time of the day.

Ingredients

 * Corn, shelled and washed
 * Beans (preferably oloyin beans)
 * Tatase (red bell peppers)
 * Rodo (Scotch bonnet chiles)
 * Shombo (cayenne pepper)
 * Alubosa (onions)
 * Palm oil
 * Seasoning cubes
 * Smoked dried fish, washed and deboned

Egbo (cornmeal porridge)

 * 1) Bring a pot of water to a boil.
 * 2) Add the corn. Cook over low heat, stirring, for 4–6 hours. Do not let stick to the pan or burn.

Beans

 * 1) Pick over the beans to remove any debris. Wash well.
 * 2) Bring a pot of water to a boil. Add the beans, and simmer for about 2 hours.

Sauce

 * 1) Blend all the peppers and onions together in a blender to make a chunky paste.
 * 2) Heat the palm oil in a clean, dry pot.
 * 3) Add the pepper paste. Cook over low heat for a few minutes.
 * 4) Add salt to taste, seasoning cube, and the cleaned fish.
 * 5) Cook for about 15 minutes, then simmer for another 10 minutes.
 * 6) Serve the sauce with the finished egbo and beans.


text:
Cookbook:Nigerian Pumpkin Leaf Sauce

Pumpkin (ugwu) sauce is a nutritious meal that can be eaten with yam, plantain, potato, or rice. It is rich in dietary fiber and various other nutrients.

Ingredients

 * Onion
 * Fresh habanero pepper (ata rodo)
 * Fresh tomatoes (optional)
 * Titus fish (optional)
 * Palm oil
 * Ground crayfish
 * Salt to taste
 * Seasoning/stock cube
 * Nigerian pumpkin leaves (ugwu), washed and sliced

Procedure

 * 1) Roughly blend the onions, habanero, and tomatoes to a coarse paste.
 * 2) Marinate the fish, and cook until tender.
 * 3) Heat palm oil in a pot over medium-high heat. Add blended pepper mixture, and fry for about 5 minutes.
 * 4) Stir in ground crayfish, salt, and seasoning cube. Cook, stirring to prevent burning.
 * 5) Stir in the pumpkin leaf. Adjust seasoning as necessary, and let simmer for about 2 minutes.
 * 6) Remove from the heat, and serve.

title: Cookbook:Nigerian Pumpkin Leaf Sauce


text: Template:Guide to the Godot game engine/keyword


text:
Category:Book:Guide to the Godot game engine/Templates

These are the templates used in this book.


text:
Cookbook:Nigerian Dryfish Stew

Dried fish stew is a simple and popular stew in Nigeria that can be prepared on a low budget.

Ingredients

 * Tomatoes, blended
 * Onions
 * Pepper
 * Dry fish
 * Salt to taste
 * Seasoning/stock cubes
 * Groundnut oil
 * Garlic
 * Mixed herbs
 * Scent leaf (optional)

Procedure

 * 1) Combine blended tomatoes, onions, and pepper in a pot over high heat. Cook until all the water is dried up.
 * 2) In another pot, cook dry fish, chopped onions, salt, and seasoning cube for about 20 minutes until the water is dried up. Debone the fish.
 * 3) Heat some oil in a pan, and add onions, garlic, mixed herbs, salt, and seasoning cube. Stir, and cook for about 7 minutes.
 * 4) Stir in the ground crayfish, and turn off the heat.
 * 5) Introduce the fried fish and onions into the cooked tomatoes, add in some oil, and fry very well for about 15–20 minutes. Add in your scent leaf and turn off the heat.
 * 6) Serve with boiled yam, white rice, or boiled plantain.

title: Cookbook:Nigerian Dryfish Stew


text: Template:Guide to the Godot game engine/class


text:
Template:Guide to the Godot game engine/type

Guide to the Godot game engine/Programming/GDScript/Data types


text:
Cookbook:Beef with Suya Sauce

Suya sauce is a sauce made with beef suya. It is easy to make and tasty.

Ingredients

 * Fresh habanero pepper
 * Onions
 * Fresh tomatoes
 * Tomato paste
 * Groundnut oil
 * 1 seasoning/stock cube
 * Garlic powder
 * Ginger powder
 * Salt
 * Suya beef
 * Green bell pepper, diced

Procedure

 * 1) Blend the habanero pepper, onions, and tomatoes into a smooth paste.
 * 2) Heat the oil in a pot over medium heat. Add the tomato paste, and fry for about 3 minutes.
 * 3) Add the puréed pepper-onion-tomato mixture, and continue to fry for about 10 minutes.
 * 4) Stir in the seasoning cube, garlic powder, ginger powder, and salt to taste.
 * 5) Stir in the suya beef and bell pepper. Cook for another 3 minutes.
 * 6) Serve with white rice, boiled yam, spaghetti, or macaroni.

title: Cookbook:Beef with Suya Sauce


text:
User talk:Feruza818

Violation of copyright
Your page has been deleted because you copied it from somewhere else on the Internet. This is a breach of copyright and violates the Terms of Use of Wikibooks. You must write in your own words. If you copy other people's work, you will be blocked from editing. MarcGarver (discuss • contribs) 12:42, 13 May 2022 (UTC)

Blocked
You cannot edit for 3 days due to disruptive editing. You are welcome to contribute constructively when editing privileges are restored. You may appeal this action with a reasonable argument by adding the text below.

Please stop copying content from other websites without permission.

--Xania   talk 06:39, 15 May 2022 (UTC)

title: User talk:Feruza818


text:
Introductory Linear Algebra/Eigenvalues and eigenvectors

Motivation
Before discussing and , we provide some motivations to them.

We can see from this example that for some special matrices, their powers can be computed conveniently, by expressing in the form of $$PDP^{-1}$$ in which $$P$$ is invertible matrix and $$D$$ is diagonal matrix.

Naturally, given a matrix, we would be interested in knowing whether it can be expressed in the form of $$PDP^{-1}$$, and if it can, what are $$P$$ and $$D$$, so that we can compute its power conveniently. This is the main objective of this chapter.

Eigenvalues, eigenvectors and diagonalization
In view of the motivation section, we have the following definition.

The following are important and general concepts, which is related to diagonalizability in some sense.

The following theorem relates diagonalizable matrix with eigenvectors and eigenvalues.

Then, we will introduce a convenient way to find. Before this, we introduce a terminology which is related to this way of finding eigenvalues.

Then, we will introduce a concept which is related to.

After introducing these terminologies and concepts, we have the following algorithmic procedure for a diagonalization of an $$n\times n$$ matrix:
 * 1) compute all  of $$A$$ by solving $$\det(A-\lambda I)=0$$
 * 2) for each eigenvalue $$\lambda_1,\ldots,\lambda_k$$ of $$A$$, find a  $$\beta_1,\ldots,\beta_k$$ for the  $$E_{\lambda_1},\ldots,E_{\lambda_k}$$ respectively
 * 3) if $$\beta_1,\ldots,\beta_k$$ together contain $$n$$ vectors $$\mathbf v_1,\ldots,\mathbf v_n$$ (if not, $$A$$ is  diagonalizable), define $$P=\begin{pmatrix}\mathbf v_1&\cdots&\mathbf v_n\end{pmatrix}$$
 * 4) we have $$A=PDP^{-1}$$ in which $$D$$ is a  matrix whose  entries are  corresponding to $$\mathbf v_1,\ldots,\mathbf v_n$$

In the following, we will discuss some mathematical applications of diagonalization, namely deducing the sequence formula, and solving system of (ODEs).

{{colored exercise| Solve the following system of ODEs with initial condition $$(x,y)=(2,3)$$ when $$t=0$$: $$\begin{cases}\frac{dx}{dt}=2x\\\frac{dy}{dt}=6y\end{cases}$$ + $$(x,y)=(2e^{2t},3e^{6t})$$. - $$(x,y)=(2e^{2t}+3e^{6t},3e^{2t}+2e^{6t})$$. - $$(x,y)=(2e^{6t}+3e^{2t},3e^{6t}+2e^{2t})$$. - $$(x,y)=(3e^{2t},2e^{6t})$$. - $$(x,y)=(3e^{6t},2e^{2t})$$.
 * type=""}
 * solving $$\frac{dx}{dt}=2x$$, we get $$x=C_1e^{2x}$$
 * solving $$\frac{dy}{dt}=6y$$, we get $$y=C_2e^{6y}$$
 * imposing initial condition, we have $$(C_1e^0,C_2e^0)=(2,3)\implies (C_1,C_2)=(2,3)$$
 * so the solution is $$(x,y)=(2e^{2t},3e^{6t})$$

{Find $$k$$ such that the following system of ODEs is inconsistent.$$\begin{cases}\frac{dx}{dt}=kx\\\frac{dy}{dt}=ky\end{cases}$$ + No such $$k$$ exists. - $$k=0$$ - $$k=1$$ - $$k$$ can be arbitrary real numbers.
 * type=""}
 * the solution is $$(x,y)=(C_1e^{kx},C_2e^{kx})$$ in which $$C_1,C_2$$ are arbitrary constants
 * so, for each $$k$$, the system is consistent

{Solve the following system with initial condition $$(x,y,z)=(2,3,8)$$ when $$t=0$$: $$\begin{cases}\frac{dx}{dt}+2\frac{dy}{dt}+5\frac{dz}{dt}=-6\\2\frac{dx}{dt}+7\frac{dy}{dt}+4\frac{dz}{dt}=3\\3\frac{dx}{dt}+8\frac{dy}{dt}+5\frac{dz}{dt}=0\end{cases}.$$ - It is inconsistent. - $$(x,y,z)=(2,3,8)$$ - $$(x,y,z)=(-6,1,2)$$ - $$(x,y,z)=(-6t,t,2t)$$ - $$(x,y,z)=(2t+2,3t+3,8t+8)$$ + $$(x,y,z)=(-6t+2,t+3,2t+8)$$ - $$(x,y,z)=(2t-6,3t+1,8t+2)$$ }}
 * type=""}
 * it is only true when $$t=0$$
 * $$\left(\frac{dx}{dt},\frac{dy}{dt},\frac{dz}{dt}\right)=(-6,1,2)$$, not $$(x,y,z)=(-6,1,2)$$
 * solving this system, we will get $$\left(\frac{dx}{dt},\frac{dy}{dt},\frac{dz}{dt}\right)=(-6,1,2)\implies (x,y,z)=(-6t+C_1,t+C_2+2t+C_3)$$
 * imposing the initial condition, we have $$(C_1,C_2,C_3)=(2,3,8)$$


text:
Cookbook:Ewa Agoyin (Beans with Pepper Sauce)

Ẹwa Agoyin is a dish of mashed beans served with pepper sauce. The name is derived from the terms 'ewa', meaning beans in Yoruba, and 'Agoyin', which is a general term used by Nigerians to refer to Beninese and Togolese people. Oloyin beans are preferred, although you can use white black-eyed peas as well. The stew is made with large dry chilli pepper and dry shombo. Cameroon pepper adds to the flavour and dark colour of the stew, but don’t stress if it’s not readily available.

Ingredients

 * Honey beans (oloyin)
 * Dry whole chilli pepper
 * Shombo (cayenne pepper)
 * Cameroon pepper (black pepper)
 * Onions
 * Fresh ginger
 * Garlic
 * Ground crayfish
 * Palm oil
 * Salt

Procedure

 * 1) Pick over the beans to remove dirt. Wash them, then drain and transfer to a pot.
 * 2) Cover the beans with water, and boil until tender, adding more water as needed. Use a pressure cooker if you have one.
 * 3) When the beans are soft, add about 1 cup of water and some salt, then give it another stretch of boiling to achieve that agoyin softness. Take off the heat.
 * 4) Using a wooden spoon, mash and stir the beans into a thick purée. You can use a potato masher to mash it, then stir very well with a wooden spoon or use a hand mixer.
 * 5) Add about 1 cup of water. Stir and boil for 3–5 minutes, then set aside.
 * 6) Rinse and soak dry whole chilli pepper, shombo, and Cameroun pepper in water overnight or in boiling water for 2 hours until soft. Use just enough water to cover them.
 * 7) In a blender, place 2 small onions, peppers, peeled ginger and garlic, add the soaking liquid and grind into a purée. Set aside.
 * 8) Heat palm oil in a dry pot until very hot, add sliced onions, and fry until it floats on top and starts to caramelize, turning brown.
 * 9) Pour pepper mix into the hot oil, add crayfish and seasoning cubes, and stir.
 * 10) Taste for salt and sourness, then take off the heat.
 * 11) Serve with agonyi beans.

Notes, tips, and variations

 * Fry your peppers gently over medium-low heat to avoid burning, stirring from time to time.
 * To cut down on cooking time, fry over high heat but stir very often because the likelihood of burning is high.


text: User talk:213.230.0.0/16

title: User talk:213.230.0.0/16


text:
User:Qushbegi

Qushbegiddv

title: User:Qushbegi


text:
ID Board Review/Fungi/Histoplasma

Differential Diagnoses

 * Should always consider MAC

title: ID Board Review/Fungi/Histoplasma


text:
Cookbook:Potato Fufu

Potato fufu is a type of Nigerian swallow made from Irish potatoes. It is similar to amala, eba, garri, and iyan.

Ingredients

 * Irish potatoes
 * Oats
 * Water

Equipment

 * Pot
 * Bowl
 * Knife
 * Spatula
 * Stove

Procedure

 * 1) Use a blender to purée the potato and oats with enough water to make a paste.
 * 2) Transfer the paste into a pot. Cook, stirring, until it forms a thick, lump-free dough.
 * 3) Add a few drops of water, cover, and cook until it is well-steamed.
 * 4) Stir, and serve with Nigerian soups.

title: Cookbook:Potato Fufu


text:
History of wireless telegraphy and broadcasting in Australia/Topical/Archives

There are numerous archives in Australia and internationally holding material relating to the history of wireless telegraphy and broadcasting in Australia.

Foremost among those is the National Archives of Australia.

A Directory of Archives in Australia numbering almost 500 is published by the Australian Society of Archivists.

At this stage, only a small number of key digitised files from the NAA will be transcribed for this Wikibook, and then mostly key correspondence within each file.

 * National Archives of Australia Brief start made


text:
History of wireless telegraphy and broadcasting in Australia/Topical/Archives/NAA

Foremost among the archives of Australia is the National Archives of Australia.

At this stage, only a small number of key digitised files from the NAA will be transcribed for this Wikibook, and then mostly key correspondence within each file.

The NAA utilises a barcode/item number system to identify each of its individual holdings and that system will also be used here to identify each transcription.

List of partial and complete transcriptions by item number:

 * Item 480388 - Royal Australian Naval Radio Service