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rules or more complex heuristics. [RFC2391] identifies two basic strategies, weighted least load first and weighted least traffic first. As with the local algorithms, these estimate load, respectively, on session count and traffic volume. There is no utterly ideal load distribution algorithm. Applications and networks will differ in their characteristics. Using the queueing theory rule of thumb that queueing latency begins to increase rapidly when utilization exceeds 50 percent, the network part of a distributed load distribution algorithm should be biased against links that are utilized above that level. You need to consider the relative impact of network and server performance for a particular application. Consider an interactive application for which the ideal server processing time will be 800 milliseconds, and the ideal network delay will be 200 milliseconds. Server load is four times as important, in this scenario, than network delay. In the algorithm of Table 5.2, this would mean a NetworkCostWeight of 0.2 and a ServerCostWeight of 0.8.

83, pages 61-81, Amsterdam,

Mean Time Between Cache Misses fig. 13.3 Mean response time as a function time between cache misses (m = 5, n = 4).

then the interval A(8) = (6 - cl,6 + ~2) is a 100 x y percent confidence interval for the parameter 8. Here y is called the confidence coefficient (the probability that the confidence interval contains S). Consider obtaining confidence intervals when using the sample mean x as the estimator for the population mean. If the population distribution is normal with unknown mean ,Q and a known variance g2, then we can show that the sample mean is normally distributed with mean ,Qand variance 02/n, so that the random variable 2 = (57 - ,LL) (a/+) / has a standard normal distribution N(0, 1). To determine a 100 x y percent confidence interval for

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The first technology that provided higher-than-modem bandwidth to end users connected by telephone lines, ISDN is a well-proven technology that is now available in many parts of the world. It has decent media range of up to 18,000 feet. It also does not have the ability to grow as do other last-mile alternatives. There will be niches, however, where it can provide useful alternatives. Traditional ISDN is probably more tolerant of marginal physical facilities than are the newer xDSL services. It also has the

This chapter largely ignores the errors caused by poor design those that misrepresent data because of ill-designed queries, update and insert anomalies caused by inappropriate use of referential integrity rules, and so on. For the most part, the causes of design errors are rooted in failure to conform to database development best practices, misunderstanding Access query design, and other causes. You have to pay careful attention to database design principles in order to produce truly robust Access applications.

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Aspic jelly,or gel e (zhuh lay),is clari ed stock that contains enough gelatin that it solidi es when cold.The gelatin may be naturally extracted from bones or added from a package.Good stock naturally contains a certain amount of gelatin but,in most cases,it must be supplemented with additional un avored packaged gelatin. Aspic jelly may be nearly colorless (white aspic) or various shades of amber. Most often,however,it must be crystal clear. This is achieved by clarifying it like a consomm . White or light-colored aspic is used when the natural colors of the foods and decorations must show through. Amber or golden aspic enhances the brown color of foods such as roasted meats and poultry. Aspic is used as a coating for foods and as a binding ingredient.When it is used as a coating, it has three main purposes: 1. To protect foods from the air, which would dry them out and discolor them. 2. To improve appearance and give shine. 3. To add flavor.This last purpose is, of course, best accomplished if the stock is of high quality. As a binding ingredient, aspic is used in mousses, terrines, and aspic molds, as discussed later in this chapter.It is also the binding agent in chaud-froid sauce (see p. 850). Note: When aspic is used as a binding agent, it need not be perfectly clari ed. In addition, when congealed and chopped or cut into various shapes, aspic jelly is used as a garnish for platters or servings of p t s, terrines, and other cold items.

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You should now have at your ngertips all the relevant information to allow you to explore future business strategy and make your strategic decisions with con dence. In summary, these are:

Clockwise from top: Emmenthaler, Gorgonzola, Provolone, Gruy re, Gouda, Locatelli Romano, Pont l Ev que, Baby Gouda. Lower center: Livarot.

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