Pierre de Fermat Andrew John Wiles Cubum autem in duos cubos, aut quadratogu in duos quadra- toquadratos, et generaliter nullam in infinitum ultra quadratum potestatum in duos ejusdem nominis fas est dividere: cujes rei demonstrationem mirabilem sane detexi Hanc marginis exiguitas non caperet

Annals of Mathematics, 141(1995),443-552 Modular elliptic curves and Fermat’ s Last theoren By ANDREW JOHN WILES* For Nada. Claire. Kate and Olivia Pierre de fermat Andrew ohn wiles Cubun autem in duos cubos, aut quadratoquadratum in duos quadra toquadratos, et generaliter mullam in infinitum ultra quadratum potestatum in duos ejusdem nominis fas est divider: cujes rei demonstrationem mirabile sane deter. Hanc marginis eaiguitas non capered

Nobel Lecture december 13. 1946 The history of the discovery of the exclusion principle m, for which I have received the honor of the Nobel Prize award in the year 1945, goes back to my students days in Munich. While, in school in Vienna, I had already ob- tained some knowledge of classical physics and the then new Einstein rel- ativity theory, it was at the University of Munich that I was introduced by Sommerfeld to the structure of the atom- somewhat strange from the point of view of classical physics. I was not spared the which every

外研版（三起）（2012）小学英语五年级下册Module 10 Unit 2 I'm in New York now.Module 10 Unit 2 I'm in New York now.教案(1)

Theoretically, there are clear differences between the environmental con- ditions required for cooling, which is a heat removal/'temperature reduction process, and those required for storage where the aim is to maintain a set product temperature. However, in many air-based systems, cooling and storage take place in the same chamber and even where two separate facil- ities are used, in many cases not all the required heat is removed in the

外研版（三起）（2012）小学英语五年级下册Module 10 Unit 2 I'm in New York now.Module 10 Unit 2 I'm in New York now.习题

Thawing has received much less attention in the literature than either chill- ing or freezing. In commercial practice there are relatively few controlled thawing systems. Frozen meat, as supplied to the industry, ranges in size and shape from complete hindquarters of beef to small breasts of lamb, although the major- ity of the material is 'boned-out' and packed in boxes ca. 15 cm thick weigh- ing between 20 and 40kg. Thawing is usually regarded as complete when the centre of the block or joint has

外研版（三起）（2012）小学英语五年级下册Module 10 Unit 2 I'm in New York now.Module 10 Unit 2 I'm in New York now.习题(4)

The quality of fresh meat exposed for retail sale is initially judged on its appearance. The presence of exudate or'drip', which accumulates in the container of prepackaged meat or in trays or dishes of unwrapped meat, substantially reduces its sales appeal (Malton and James, 1983). Drip can be referred to by a number of different names including purge loss',press loss'and 'thaw loss'depending on the method of measurement and when it is measured. In general, beef tends to lose proportionately more drip than pork or lamb. Since most of the exudate comes from the cut ends of muscle fibres

外研版（三起）（2012）小学英语五年级下册Module 10 Unit 2 I'm in New York now.Module 10 Unit 2 I'm in New York now.习题(3)