Diese Dissertation ist auf den Internetseiten der Hochschule online verfügbar. " Waterproof Cookies " 8.82oz / 250g margerine 8.82oz / 250g wheat flour 7.05oz / 200g sugar 3.53oz / 100g coconut rasps 1.76oz / 50g chocolate rasps 1.76oz / 50g candy sugar 2-3 eggs Separate the egg whites and whisk until solid. Make pastry out of other ingredients, including egg yolks. Finally add egg whites. Prep...

This paper presents the overview of Topic-based Chinese Message Polarity Classification in SIGHAN 2015 bake-off. Topic-based message polarity classification plays an important role in sentiment analysis, information extraction, event tracking, and other related research areas. This task is designed to evaluate the techniques for Chinese message polarity classification towards a given topic. The...

GUPRO (Generic Unit for Program Understanding, http://www.gupro.de) provides an adaptable and extesible workbench for program understanding and software reengineering. GUPRO is strongly based on graph technology, i. e. source code is parsed into graph structures which are accessible by graph algorithms and a general graph query language GReQL. In GUPRO, these base technologies are combined into...

Biotechnology can be broadly defined as "using organisms or their products for commercial purposes." As such, (traditional) biotechnology has been practices since he beginning of records history. (It has been used to:) bake bread, brew alcoholic beverages, and breed food crops or domestic animals (2). But recent developments in molecular biology have given biotechnology new meaning, new promine...

Aspect contributes important temporal information for the construction of situation models in the human mind. Previous studies examining the effect of grammatical aspect on accomplishment verbs (e.g. bake a cake) show that perfective sentences/utterances are processed faster than imperfective ones (Madden & Zwaan, 2003; Chan et al., 2004; Yap et al., 2004, in press). The present study, however,...

A prototype system for automated assessment of biscuit bake has been developed. The system employs monochrome imaging and histogramming techniques to classify product samples as underbaked, correctly baked or overbaked. Two products have been investigated. Product \A" exhibits uneven browing due to the formation of blisters. An intensity histogram suitably characterises the overall browning and...