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After you finish recording a macro, you can view the VBA code created by the macro recorder. To view the macro code, click the Macros button on the ribbon to display a list of all saved macros and select the macro that you recorded. Click the Edit button to display the VBA editor with the macro s code. Figure 22.11 shows the VBA editor with a macro that recorded the creation of a new document using the Normal template.The macro includes inserting a picture using the Picture from File command in the Insert ribbon s Illustrations group.

In the first part of the disaggregation step, transition probabilities I if , are computed: IT\:) = Jjo.02 + io From there we compute:

(77)

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Because cameras can be transformed like any other geometry, they can also be set to watch the movements of any other geometry. In this tutorial, we aim a camera at a distant rocket and watch it as it flies past us and on into the sky. Zygote Media created the rocket model used in this tutorial. To aim a camera at a rocket as it hurtles into the sky, follow these steps: 1. Open the Following a rocket.max file from the Chap 28 directory on the DVD. This file includes a rocket mesh. 2. Select Create Cameras Target Camera, and drag in the Front viewport from the top to the bottom of the viewport to create a camera. Set the Field of View value to 2.0 degrees. The corresponding Lens value is around 1031mm. 3. Select the camera target, click the Select and Link button in the main toolbar, and drag from the target to the rocket object. 4. To view the scene from the camera s viewpoint, right-click the Perspective viewport title and choose Views Camera01 from the pop-up menu (or press the C button). Then click the Play Animation button to see how well the camera follows the target. Figure 28-3 shows some frames from this animation.

Aspic-based terrines are simply glori ed gelatin molds that is,they consist of solid ingredients held together by gelatin in the form of aspic jelly. The proportion of aspic to solids can vary greatly. At one extreme, there may be just enough aspic to hold the solid ingredients together,so that the aspic jelly itself is almost not evident.On the other hand,the aspic may predominate,with solid ingredients suspended in it at intervals.For this latter type to succeed,the aspic jelly must be of excellent quality, with good avor, not too rm a texture, and sparkling clarity. The majority of aspic terrines fall between these extremes. The following procedure is applicable to the production of most aspic terrines and other aspic molds: 1. 2. 3. 4. 5. Either line the mold with aspic, following the procedure on page 853, or pour a layer of aspic into the bottom of the mold. Chill until rm. Arrange a layer of garnish in the mold. Add just enough aspic jelly to cover the solid garnish. Chill until rm. Repeat steps 2 and 3 until the mold is full. For best storage,leave the aspic in the mold,covered tightly with plastic lm,until service time.

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