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The large one is called the mother cell, because it will nurture the development of the spore We have in bacillus one of Barcinski s requirements for the emergence of cell death: division of labor Furthermore, because both were derived from a cell division, they have the same genes There is, therefore,.

11 Thucydides, History of the Peloponnesian War 6.53 59. On the story of Harmodius and Aristogeiton and its Hellenistic-Roman elaborations, in particular the late introduction of a new character, the heroic courtesan Leaena, see Corrado Petrocelli, La stola e il silenzio: Sulla condizione femminile nel mondo romano (Palermo: Sellerio, 1989), 27 31, and my Le sgualdrine impenitenti: Femminilit irregolare in Grecia e a Roma (Milan: Bompiani, 1999), 93 95. 12 I discuss the chronology of the Deipnosophists in Ateneo di Naucrati: Il Banchetto dei Sapienti, Libro XIII: Sulle donne (Bologna: Nautilus, 2001), 5 11, with bibliographical references. 13 On Oedipus see Marie Delcourt, dipe, ou La l gende du conqu rant (1944; rpt. Paris: Belles Lettres, 1981), 190 205. Cf. Tacitus, Annals 14.2, on Nero and Agrippina. On the whole matter see further Catenacci, Il tiranno e l eroe, 147 170.

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Smoking has been used as a way of drying and preserving foods since prehistoric times. Smoking does have some preservative effects but, for modern cooking, it is more important for the avors it gives to meats,poultry,and seafood.Even smoked cheeses and vegetables are enjoyed for their special avors. The rst rule of smoking foods is do not smoke meats, poultry, and sh that have not been cured.The reason for this rule is a matter of food safety.During smoking,foods spend a period of time in the Food Danger Zone (p. 18) that is, at a temperature that is favorable for the growth of bacteria.Without the preservative effects of curing,smoking could be unsafe. (This rule does not apply to smoke roasting and barbecuing [p. 71], which are more properly considered cooking methods rather than smoking methods because they take place at higher temperatures.) After meats, poultry, and sh are cured, they should be allowed to dry slightly before being smoked. So that air can circulate all around the foods, place them on racks or hang them from hooks under refrigeration until the surface is dry to the touch.This preliminary drying allows the smoke to penetrate the foods more effectively. The two basic types of smoking are cold smoking and hot smoking. In cold smoking, the temperature inside the smokehouse is kept at or below 85 F (30 C). At these temperatures, the foods take on the avor of the smoke but are not cooked. In hot smoking, the temperature inside the smokehouse may be as high as 165 F (74 C) for sausage and meats,or as high as 200 F (93 F) for sh and poultry. These temperatures are high enough to cook the foods being smoked. Higher temperatures are

RDesReadStream implement a memory-resident stream whose memory is identi ed by a descriptor. The RReadStream and RWriteStream base classes provide a variety of WriteXxxL() and ReadXxxL() functions to handle speci c data types, ranging from 8-bit integers (for example WriteInt8L()) to 64-bit real numbers (for example WriteReal64L()). These functions are called when the << and >> operators are used on the built-in types. To handle raw data, the stream base classes also provide a range of WriteL() and ReadL() functions, which include overloads to read and write 16-bit Unicode characters rather than bytes. These should be used with caution: the raw data is written to the stream exactly as it appears in memory, so it must be in an implementation-agnostic format before calling WriteL() a call to ReadL() must read exactly the same amount of data as was written by the corresponding WriteL() call; this can be ensured by writing the length immediately before the data, or terminating the data with a uniquely recognizable delimiter there must be a way to acquire the maximum expected length of the data the 16-bit WriteL() and ReadL() functions don t provide standard Unicode compression and decompression. The following example externalizes a TInt16 to a le (named aFileName), which is assumed not to exist before WriteToStreamFileL() is called.

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Ingredients Flour tortilla, 10 in. (25 cm) in diameter Mayonnaise Lettuce leaves Tomato slices, thin Cooked bacon, crumbled Turkey breast, in thin slices

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