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The term product-form was introduced by [Jack631 and [GoNe67a], who considered open and closed queueing networks with exponentially distributed interarrival and service times. The queueing discipline at all stations was assumed to be FCFS. As the most important result for the queueing theory, it is shown that for these networks the solution for the steady-state probabilities can be expressed as a product of factors describing the state of each node. This solution is called product-form solution. In [BCMP75] these results were extended to open, closed, and mixed networks with several job classes, nonexponentially distributed service times and different queueing disciplines. In this section we consider these results in more detail and give algorithms to compute performance measures of product-form queueing networks. A necessary and sufficient condition for the existence of product-form solutions is given in the previous section but repeated here in a slightly different way: Local Balance Property: Steady-state probabilities can be obtained by solving steady-state (global) balance equations. These equations balance the rate at which the CTMC leaves that state with the rate at which the CTMC enters it. The problem is that the number of equations increases exponentially in the number of states. Therefore, a new set of balance equations, the so-called local balance equations, is defined. With these, the rate at which jobs enter a single node of the network is equated to the rate at which they leave it. Thus local balance is concerned with a local situation and reduces the computational effort.

1. Peel, seed, and chop the tomatoes (see p. 533), reserving the juice and seeds. 2. Transfer the seeds and juice to a strainer. Reserve the juice and discard the seeds. 3. Heat the olive oil in a heavy saucepot over moderate heat. Add the garlic and sweat until soft, but do not let it brown. 4. Add the tomatoes, tomato juice, and chicken broth. Bring to a boil, and simmer 20 minutes. 5. Add the chiles and lemon zest. Simmer another 5 minutes. 6. Cool completely. 7. In a food processor or blender, pur e the soup until smooth. 8. Transfer to a bowl, a bain-marie, or other container. Stir in the basil and lemon juice. 9. Chill. 10. Add salt to taste.

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Dr. Ralph Moss, in his book Cancer Therapy, notes that radiologists at the University of California at Los Angeles have found high concentrations of linolenic acid (flax seed oil) in the small intestines of mice. Researchers had puzzled over why cancer rarely develops in the small intestines of mice. Scientists at the University of Toronto point to lignans in flax seeds as the anticancer agent, especially with colon cancer. In the colon, these plant lignans are acted upon by bacteria and turned into mammalian lignans, which scientists credit with the anticancer effect of this oil. Flax seeds ground or high lignan flax seed oil raise alpha-linolenic and longchain Omega-3 fatty acid levels in both blood plasma and erythrocytes (red blood cells).

with tapered or pointed ends.They are unrelated to potatoes and to yams. (True yams are an entirely different vegetable,with starchy white esh.They are not often seen in North America, except in Hispanic and some other specialty markets.) Related Varieties: There are two basic groups of sweet potatoes, those with a creamy white or pale yellow esh and those with orange esh.The variety that has a moister, deeper orange flesh is sometimes referred to, incorrectly, as the yam. These varieties are interchangeable for most purposes. Skin colors range from beige to orange to red, depending on the variety. Evaluation: Look for clean, dry surface. Firm, not shriveled or blemished. Fat, regular shapes are preferable because of less waste in trimming and portioning. Preparation: Scrub, boil, or steam, then peel. May be peeled before cooking but must be dipped in antioxidant to prevent discoloring. Machine paring is wasteful with irregular shapes. Percentage Yield: 80%

Miso soup is made simply by dissolving miso (fermented paste made of soybeans, barley, and/or rice) in dashi. The two main categories of miso are white miso, which is actually light yellowish in color and has a sweet, mild taste, and red or dark miso, which comes in varying shades of reddish brown and is stronger and saltier in taste. General proportions for soup are 4 tbsp (60 mL) red miso or 6 tbsp (90 mL) white miso, per quart (liter) of dashi. Put the miso in a small bowl and carefully stir in a ladleful of hot dashi. Stir until completely lump-free. Add enough dashi so the miso is thin and pourable. (Do not add miso directly to soup, or it will not mix in properly.) Carefully stir the dissolved miso into the remaining hot dashi. Season to taste and, if desired, add 1 2 tsp (5 10 mL) soy sauce. Add desired garnish as for clear soup, except that the garnish can be added directly to the soup kettle. Because this is a heartier soup, it is more often garnished with tofu and vegetables than is more delicate seafood. Stir before serving, as the miso settles out.

(10.17)

Xi must be in the range 0 5 Xi 5 mipi. For IS-nodes we have 0 < Xi 5 K* pi 3 because Xi = Xi/pi and Ki 5 K. fi(Xi) 5 f(xi + A&) for AX, > 0, that is, fi is a monotone nondecreasing function of Xi.

Windows ReadyBoost uses flash memory, rather than your hard disk, for the paging file. This allows programs to get disk data more quickly, providing a faster, more fluid computing

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