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Vinegar is made either by the microbial fermentation of alcohol or by the dilution of acetic acid. It has a pedigree probably spanning more than 10 000 years and, in that time, has been extensively used as food, medicine and for rituals. Wine being the rst liquid to have spontaneously soured, we have the derivation of vinegar: Vin aigre in French, sour wine. Hippocrates understood the medicinal value of vinegar and such uses continued right through the Middle Ages and beyond as an internal and also topical treatment (remember Jack falling down the hill). The acidity represents formidable antimicrobial scope. Vinegar is nowadays mostly used to afford desired acidic (sour) avour to foodstuffs and to preserve them. It is still widely produced naturally ( brewed vinegars ) by the oxidation of an alcoholic (less than 10 12% ABV) feedstock. The alcohol may be in the form of wine, cider, beer or other alcohol derived from the fermentation of grain, fruit, honey, potatoes, molasses or whey (Table 9.1). In industrial countries, more than 2 L of vinegar are consumed per head each year. Apart from direct use in domestic cooking and in nished foods, it is used extensively inter alia for mayonnaises, sauces, ketchups and pickles. For pickling purposes, the acetic acid concentration should exceed 3.6% (w/v).

The corresponding curve of the wideband AQAM scheme with error-free decision feedback was also shown for comparison and the switching thresholds the wideband AQAM scheme were according of set to Table 48 for target BERs of 1%and 001% At low to medium average channel SNRs the BER performance of the wideband AQAM scheme exposed to error propagation was similar to that of the AQAM scheme with error-free decision feedback However, at higher average channel SNRs, as a result of error propagation, a BEWSNR degradation of approximately 3dB was observed These results were consistent with the results shown for the fixed modulation modes of Figure 71 At low to medium average channel SNRs, the impact of error propagation was negligible due to two factors Firstly, at those channel SNRs the lower-order modulation modes, which were more robust against error propagation were utilized more frequently.

doing the transmission themselves, while the others will release their e-mail lists to mailers Research shows that most of the firms who release their e-mail addresses have inferior compiled lists Why do owners of quality opt-in lists insist on controlling their lists so closely One reason is to ensure the integrity of the list by eliminating tampering More important, it prevents the people on the list whose trust the owner values from receiving unwanted offers And it ensures that Internet users get only offers of interest including yours What Selections Are Available on the E-List Selections are essential for target marketing E-lists have two types of selections: web site data and individual data Web site data is generated from log reports, and a quality e-list will have it available Examples of site data are original registration date, last time visited, and number of times visited.

Secondly, the higher-order modulation modes were only utilized, when the channel quality was favourable, which resulted in low instantaneous BERs Consequently, less erroneous decisions were made, which reduced the impact of error propagation However, at higher average channel SNRs, the probabilityof modulation mode switching.

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