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Replacing association by a foreign key is a re nement transformation that expresses, as a UML class diagram transformation, the representation of associations by foreign keys in a relational database schema. It applies to any explicit many one association between persistent classes. It assumes that primary keys already exist for the classes linked by the association. It replaces the association by embedding values of the key of the entity at the one end of the association into the entity at the many end. This is an essential step for implementation of a data model in a relational database. The transformation is shown in Figure 14.12. The L constraint is r : Association r.stereotypeNames includes( explicit ) r.memberEnd at(1).upper = 1 r.memberEnd at(2).upper > 1 (together with the case that the member ends are in the opposite order). In the new model a copy of the primary key of the rst r.memberEnd.type class is added as a foreign key to the second r.memberEnd class. For instances a : A, b : B, b.akey is equal to a.akey exactly when a b is in the original association. This correspondence must be maintained by implementing addbr and removebr operations in terms of the foreign key values. To ensure semantic correctness, navigation from an A instance to its associated br set must be replaced by B.allInstances() select(B :: akey = A :: akey) in the new model, corresponding to an SQL SELECT statement, and similarly for navigation from B to A. The interpretation is therefore br B.allInstances() select(B :: akey = A :: akey) ar A.allInstances() select(B :: akey = A :: akey) any()

This is a record of the key points arising out of our last appraisal meeting. Please keep and refer to it. Goals and points itemized will provide the starting point for the next appraisal meeting.

0.4 0.6

The following are the three basic types of forcemeats: 1. Straight forcemeat (including country-style forcemeat). This is a mixture of seasoned ground meats. As such,it is basically a form of sausage meat,except the grind is generally,but not always, ner.Consequently,many of the guidelines for making and handling sausage meat, discussed in 26, apply here as well. It may be helpful to read or to review pages 832 837 in conjunction with this discussion.Straight forcemeats are the basis of most traditional p t s and terrines and are the major focus of this chapter. A country-style forcemeat is made the same way, except the grind is coarser. Most country-style forcemeats are made from pork and pork fat and contain some liver. Gratin forcemeat. This type of forcemeat differs from a straight forcemeat in that a portion of the meat is seared, and thus partially cooked, and cooled before it is ground. Because the partial cooking eliminates some of the binding power of the meat protein, gratin forcemeats usually contain a starch binder called a panada (also called panade).This type of forcemeat is not used as often as straight or mousseline forcemeats and is not covered in this book. Mousseline forcemeat. This type of forcemeat consists of white meat (usually poultry or veal) or seafood processed to a pur e and combined with heavy cream and egg.See page 863 for a discussion.

To modify the formatting of text within a control, select the control by clicking it, and then select a formatting style to apply to the control. The Layout view ribbon s Design tab (shown in Figure 8.14) contains additional commands for changing the format of a control.

Program icons on the Start menu that aren t pinned are dynamic, in the sense that they reflect the programs you use most often. On a new computer, the icons are just those that you re most likely to use on a new computer. But as you run and use programs, icons for rarely used icons will be replaced by icons for the programs you use most often. The official name of that part of the Start menu is the Most Frequently Used Programs section. The optional TweakUI PowerToy includes an option to prevent unwanted programs from showing up in that part of the menu. See PowerToys for Windows XP at www.microsoft.com/ windowsxp/downloads/powertoys for more information on the PowerToys.

The scope and scale of the analytics inside the enterprise has undergone/ is undergoing a signi cant transformation. The next step is for business analytics to become an active and signi cant contributor to the new product/new service design process. For this to occur, an orderof-magnitude improvement in creative problem-solving/innovation practices is required in many organizations. In prospecting for weak signals that matter, in trying to shield the enterprise from disruptive innovations and/or take advantage of them, Clayton Christensen34 suggests that senior management must: Deeply understand current usage. Test hypotheses about what usage behavior(s) will change. Test hypotheses about how usage behavior will change. Test hypotheses around what behaviors will stay the same. Examine which product/service dimensions are underserved. Examine which product/service dimensions are overserved.

Mean number of jobs at each node, Eq. (7.26):

Remove from oven. To hold for service, keep warm and uncovered so the potatoes will not be made soggy by trapped steam. Hold no more than 1 hour, if possible, though they will keep longer with some loss of quality. Note that nothing was said about wrapping potatoes in foil. Foil-wrapped potatoes do not bake but rather steam in their own moisture. The texture of a steamed potato is entirely different from that of a baked potato. Save yourself the trouble and expense of wrapping in foil and serve a better product.

Figure 42-12: The POmniFlect, SOmniFlect, and UOmniFlect Space Warps reflecting and refracting particles emitted from the Super Spray particle system