TISSUE Tissue is a biological structure made up of cells of the same type. - Cells of the same phenotype(e., same genes expressed). An aggregation of morphologically similar cells and associated extracellular matrix acting together to perform one or more specific functions in the body. - There are four basic types of tissue: muscle, nerve, epithelia, and connective. An organ is a structure made up of or more tissues

GPS Basic Positioning Principle Two reference systems: Time and Coordinate Syst

Basic concepts The Runge-Kutta Methods The Adams Methods

Introduction Packaging can be unnecessarily expensive in a couple of ways: 1. Inadequate design results in shipment damage 2. Over-design or poor design (more protection than is required or materials being incorrectlyused) results in excessive material cost. The procedure can be broken down into seven basic steps

Goal: analyze aircraft longitudinal dynamics to determine if the be- havior is acceptable, and if not, then modify it using feed back control Note that we could (and will)work with the full dynamics model but for now, let's focus on the short period approximate model from

第一节投入产出核算的基本问题 Section 1 The basic problems of input-output account 第二节技术经济系数与投入产出模型 Section 2 The technology economic coefficient and input-output model 第三节投入产出分析的若干应用 Section 3 The some use input-output analysis 第四节投入产出表的编制方法 Section The establishment method of input- output tables

Interactions within a package system refer to the exchange of mass and energy between the packaged food, the packaging material and the external environment. Food-packaging interactions can be defined as an interplay between food, packaging, and the environment, which produces an effect on the food, and/or package (Hotchkiss, 1997). Mass transfer processes in packaging systems are normally referred to as permeation, migration and absorption(fig8.1). Permeation is the process resulting from two basic mechanisms

Best practice in product development is a dynamic target. Not only are new practices being developed and refined but the differences in organisations demand the tailored application of these practices. There are eight basic companies, all projects and at all times. But the company philosoph knowledge, skills and assets change; and these changes cause changes in the types of product innovations and the activities in product development Successful companies recognise that product development is an important strategic issue that demands constant attention. There is a need to evaluate the product development performance and the product development success rate

The four basic stages in the PD Process are the same for all food product development, but there are significant differences in the activities, techniques and timings for new product development in the primary production, industrial food processing, and food manufacturing industries Primary production's product development is based on either a breeding process from cultivated varieties or capturing a new species from the wild. The development of new plants, animals and fish takes a great deal of time and depends on times of growing and harvesting There can be a general product concept based on perceived consumer or industrial wants and needs

Product development does not occur in isolation as a separate functional activity. It is a company philosophy, a basic company strategy and a multifunctional company activity. In recent years to show this all-encompassing basis, bringing together product, process, marketing and organisational innovations, there has been development of an overall innovation strategy. This innovation strategy is related to the company's overall business aims and strategy, as well as the social, economic and technological environment, and the company's own knowledge and skills. The business strategy also includes a duct strategy outlining the products of the future. The combination of the innovation and product strategies is the basis for the product development strategy, and from this can be developed