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Academic literature on the topic 'Cookey'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2022

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Journal articles on the topic "Cookey"

1

Akinola, Anthony A. "A Critique of Nigeria's Proposed Two-Party System." Journal of Modern African Studies 27, no. 1 (March 1989): 109–23. http://dx.doi.org/10.1017/s0022278x00015652.

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Shortly after assuming office as Head of State in August 1985, President Ibrahim Babangida inaugurated a 17-member Political Bureau, headed by Professor Sylvanus Cookey, whose terms of reference included ‘The review of Nigeria's political history, identifying the basic problems which led to failure in the past and suggesting ways of resolving and coping with these problems’.1 One of the most controversial of the Bureau's proposals was that the number of political parties should be limited to two in order to ensure that Nigeria's future politics would be based on principles and not ethnicity.2 The Government accepted this recommendation as part of the programme for a return to civilian rule in 1992, and has decided that two parties will be registered in 1989.3

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Woo, Koan Sik, Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, and Jee Yeon Ko. "Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods." Journal of Food Quality 2018 (July 26, 2018): 1–9. http://dx.doi.org/10.1155/2018/4874795.

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This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice cookers, with and without the addition of alcohol (15%, v/v). The water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. The peak, trough, final, and setback viscosities decreased, but the breakdown viscosity increased. The total polyphenol and flavonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. The flavonoid contents were 10.33 and 8.90 times higher than plain rice. The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. The DPPH- and ABTS-radical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in different ways; these data will aid manufacturers.

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Farlie Angriawan, Ratna Aisuwarya, and Rian Ferdian. "Kontrol Suhu Rice Cooker dengan Metode Fuzzy Logic Sebagai Slow Cooker dan Memanaskan Makanan Menggunakan Aplikasi Android." CHIPSET 1, no. 02 (November 1, 2020): 91–100. http://dx.doi.org/10.25077/chipset.1.02.91-100.2020.

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There is many electronic equipment that can facilitate the work in cooking. Some of these electronic equipment uses a large amount of electricity. For example in the use of electronic cooking tools such as microwaves, slow cookers and rice cookers. All three cooking utensils have more similar uses, namely in cooking and heating food. Therefore, it is combined into a rice cooker by using temperature control in the porridge cooking mode and setting the time for heating the food. In order to add the slow cooker feature to the rice cooker, the fuzzy logic method is used to control temperature and set the heating time on the microwave feature. On the use of a rice cooker, an Android application is made to select the desired cooking method. The results obtained are the features of slow cooker cooking porridge that is cooked for 2 hours the temperature will be stable at 60 minutes with an average temperature of ± 90.8 ° C, cooking porridge for 4 hours the temperature will be stable at 50 minutes with an average of average temperature ± 81.9 ° C, the cooking porridge for 6 hours the temperature will be stable in the 45th minute with an average temperature of ± 72.4 ° C. While in the microwave feature the results obtained for the length of time required to heat food, the more food heat to be produced.

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Rompis, John E. G., and Sylvia Komansilan. "EFEKTIVITAS CARA PEMASAKAN TERHADAP KARAKTERISTIK FISIK MASAKAN DAGING BABI HUTAN." ZOOTEC 34, no. 2 (September 2, 2014): 65. http://dx.doi.org/10.35792/zot.34.2.2014.5530.

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EFFECTIVITY OF COOKING METHOD ON PHYSICAL CHARACTERISTIC OF COOKERY WILD PIG MEAT. The objective of this study was to evaluate the physical characteristic of cookery wild pig meat with different cooking methods. Research was done using completely randomized design with three treatments of coocing method (bamboo cooker apparatus, stainless cooker apparatus and soil cooker apparatus) and five replications in each treatment. All treatments were added with spicy ingredients of cabai, daun bawang, kamangi, sereh, jahe, and daun jeruk. Physical characteristics were including pH, water content and water holding capacity, analized at animal product technological laboratory. Data were analyzed by analysis of variance model with Duncan statistical test for significant F test. Result study showed that different cooker apparatus affected significantly physical characteristics of cookery wild pig meat in term of pH, water content and water holding capacity. It can be concluded that cooking method using bamboo cooker apparatus yield thye best physical characteristics of cookery wild pig meat. Kata Kunci: Cooker apparatus, physical characteristic, cookery wild pig meat.

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Hargreaves, Susan M. "Indigenous Written Sources for the History of Bonny." History in Africa 16 (1989): 185–96. http://dx.doi.org/10.2307/3171783.

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It is well known that indigenous contemporary written documentation exists for the precolonial and early colonial history of some of the coastal societies of South-Eastern Nigeria. The best known example is Old Calabar, for which there exists most notably the diary of Antera Duke, covering the years 1785-88, a document brought from Old Calabar to Britain already during the nineteenth century. More recently John Latham has discovered additional material of a similar character still preserved locally in Old Calabar, principally the Black Davis House Book (containing material dating from the 1830s onwards), the papers of Coco Bassey (including diaries covering the years 1878-89), and the papers of E. O. Offiong (comprising trade ledgers, court records, and letter books relating to the period 1885-1907). In the Niger Delta S. J. S. Cookey, for his biography of King Jaja of Opobo, was able to use contemporary documents in Jaja's own papers, including correspondence from the late 1860s onwards. In the case of the neighboring community of Bonny (from which Jaja seceded to found Opobo after a civil war in 1869), while earlier historians have alluded to the existence of indigenous written documentation, they have done so only in very general terms and without any indication of the quantity or nature of this material.

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Abdel-Moemin, Aly R. "Healthy cookies from cooked fish bones." Food Bioscience 12 (December 2015): 114–21. http://dx.doi.org/10.1016/j.fbio.2015.09.003.

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Tran, Thao, and Edgar Chambers. "Development of a Model System for Tasting Grain Varieties." Foods 9, no. 4 (April 17, 2020): 510. http://dx.doi.org/10.3390/foods9040510.

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This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum grain as a tool. Five different applications were initially used, including cooked grain, porridge, cookies, muffins, and extruded puffed snacks. Six highly trained sensory panelists participated in the project. The effectiveness of each application was determined based on the results of the attribute generation process and from panelist feedback. The results indicate that the combination of a cooked whole grain procedure and the use of flour made into cookies provides an effective and potent model for flavor characterization in both their grain form and as finished products. Both the recipes for the cooked grain and cookie applications effectively brought out the flavor characteristics of the grains as well as differentiated the flavor differences between grain cultivars. The developed model can be applied for the flavor evaluation of multiple grain types and can help researchers understand the flavor differences among grain cultivars. As a result, such knowledge will help to facilitate the selection of suitable products with favorable characteristics for specific applications as well as for selective breeding purposes.

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Enemugwem, John H., and Darlington K. Okere. "The Role of N.C. Ejituwu in the Development of Niger Delta Historiography." History in Africa 35 (January 2008): 191–207. http://dx.doi.org/10.1353/hia.0.0016.

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The history of history-writing in the Niger Delta was first developed by E.J. Alagoa. However, his work, which covers the periods from 1508 to 1988, does not go into the twenty-first century. This is the case as well for N.C. Ejituwu, who extended the Delta historiography to 1999 but without including his own innovations. For this reason, this paper discusses the innovations brought by Ejituwu's role in the development of Niger Delta historiography. These are his contributions to the training of historians, the introduction of feminist history, biographical writing, and history concourse. Others include his reconstruction of the settlement histories of many Eastern and Central Niger Delta groups. Its impact on the development of the Delta historiography, analyzed here, furthered historical research in the region. Although largely a study of the work of N.C.Ejituwu, this paper is also intended as an overview of Niger Delta regional history of history writing.According to Ake, development concerns human creativity, socially or economically. N.C. Ejituwu has demonstrated his creativity in historical writing on aspects of the Niger Delta, a region of some 75,000 square kilometers stretching from the Mahin estuary in the west to the Cross River estuary in the east. This most southerly region of Nigeria has about fifty linguistic groups located on its islands and peninsulas. Historical writing in the Delta concerns these fifty clans of the Ijo ethnic nationality. Their settlement histories have been documented by Alagoa, Cookey, and Ejituwu.

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Kimambo, C. Z. M. "Development and performance testing of solar cookers." Journal of Energy in Southern Africa 18, no. 3 (August 1, 2007): 41–51. http://dx.doi.org/10.17159/2413-3051/2007/v18i3a3384.

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The most common type of energy used is firewood. In some Sub Saharan countries, up to 90% of total energy use is from firewood. The consumption of wood fuel is in some countries as high as twice the sustainable yield, something that has led to environ-mental degradation due to deforestation and scarci-ty of firewood. The use of fossil fuels such as kerosene and LPG for cooking is expensive. Solar energy is a non-consumptive and non-polluting fuel. It can help alleviate the problem of insecurity of cooking energy, which is the major domestic energy requirement. Several attempts have been made to introduce solar cookers in different coun-tries and have achieved variable successes. There are still critical issues yet to be resolved in order to make that technology acceptable for wider dissemi-nation. They include getting the most appropriate types of solar cookers for specific locations, opti-mum size/capacity, types of materials to be used, optimal design and affordable cost. In an attempt to resolve these issues, a comprehensive study involv-ing theoretical review, development work, experi-mental testing and evaluation of solar cookers was conducted for several years on six different types of solar cookers. The cookers are the ‘SunStove’ box cooker, wooden box cooker, panel cooker, reflector cooker with unpolished aluminium reflectors, reflec-tor cooker with polished aluminium reflectors and reflector cooker with glass mirror reflectors. This paper presents the results of the study. Results obtained indicate that many of the cookers could be used to cook food for households in areas with medium and high insolation, with appropriate selec-tion of the type and specification of the cookers. The specification should be based on the measured inso-lation data of the location indication of the direct and diffuse components. As a guiding tool, reflector cookers offer best comparative performance in areas with longest durations of clear sky (greatest direct beam), panel and collector cookers under moderate cloudy conditions and box cookers under very cloudy conditions.

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Koh, Kwangoh, Ye-Jung Kim, and Hee-Seon Kim. "Nutrition Analyses of Nutrition Bar Cooked with a Solar Box-cooker." Korean Journal of Human Ecology 25, no. 4 (August 31, 2016): 487. http://dx.doi.org/10.5934/kjhe.2016.25.4.487.

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Dissertations / Theses on the topic "Cookey"

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Emms, Simone Maria. "The modern journeyman influences and controls of apprentice style learning in culinary education : a thesis submitted in partial fulfilment of the requirements for degree of Master of Education, Auckland University of Technology, 2005." Full thesis. Abstract, 2005.

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Hofstad, Niklas, and Anton Lundqvist. "Cookies, cookies everywhere! : A qualitative interview study about how internet users interact with cookie consent notices." Thesis, Karlstads universitet, Institutionen för geografi, medier och kommunikation (from 2013), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-84344.

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The purpose of this study is to examine what reasons internet users have for accepting, declining, or adjusting cookie settings. The study’s research question is: what reasons do Internet users have for accepting, declining, or adjusting cookie settings? To answer the research question, we constructed three research support questions: 1) how do internet users access the internet?, 2) What are internet users’ perspectives on privacy on the internet?, 3) How do internet users interact with cookie consent notices? The study’s theoretical framework consists of informed consent, contextual integrity, nudging, and political economy. We conducted semi-structured interviews in order to get a deeper understanding of the internet users’ experiences with cookie consent notices. We analyzed the material through thematic coding. Due to the Covid19 pandemic, all interviews were conducted through Zoom. The sample consisted of eight media and communication students at Karlstad University. There were four key findings: 1) The interviewees in our study accessed the internet primarily via applications on their smartphones. 2) There were mixed opinions about who has the greatest responsibility for private citizens’ privacy on the internet. Although many thought that the individual bears most of the responsibility, a majority thought there is a need for more governmental regulation regarding collecting and processing private data. 3) All interviewees thought cookie consent notices are an excellent tool for protecting one’s privacy, but none of them adjusted the cookie settings regularly when prompted by cookie consent notices. 4) The reasons why the interviewees accept cookies without adjusting cookie settings varied. Habits and annoyance were key factors. The current climate where notice and choice is the de facto privacy measure for internet users is not sustainable. In conclusion, legislators and policymakers should focus on regulating how personal data is processed rather than pushing the responsibility of safeguarding personal data onto the users.

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Gröndahl, Louise. "Public knowledge of digital cookies : Exploring the design of cookie consent forms." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-281888.

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Forms for consent regarding the use of digital cookies are currently used by websites to convey the information about the use of digital cookies on the visited website. However, the design of these consent forms is not entirely right according to the directives of the General Data Protection Regulation and also not optimal seen from a user's perspective. They often lack options and the informational text is often too brief within the form. As a user, that might make it difficult to understand what it is you accept and what the consequences could be for your personal data. Based on the directives given for the digital cookie consent form, it becomes clear that many do not meet the requirements. The question therefore arise, which factors make a cookie consent form successful, concerning how well a user understands the content and is aware of his/her choice of action? To answer that question, a quantitative- and a qualitative study was conducted. The quantitative study examined people's current understanding and perception about digital cookie forms. The results of that study were then used in the qualitative study to develop prototypes producing new cookie consent forms which were then examined with a usability test. The study presents five factors that contribute to a cookie consent form to be considered successful from the user's perspective in understanding the content and making an active choice. These factors are text, options, full-page consent form, active choice and trustworthiness. These five factors can independently increase the user experience of a form, although, all should be accounted for for better results. The various factors together contribute to a form that complies with different directives and laws, but above all, helps users get a better experience of understanding what they approve of and the feeling of making an active choice.
Formulär för samtycke till användandet av digitala kakor (cookies) används idag av hemsidor för att förmedla informationen om användningen av digitala kakor på den besökta hemsidan. Utformningen av dessa samtyckesformulär är däremot inte alltid helt korrekta enligt direktiven från the General Data Protection Regulation och inte heller optimala sett utifrån en användares perspektiv. De saknas ofta valmöjligheter och information är ofta kortfattad inom formuläret. Som användare, kan det därför vara svårt att förstå vad det är man godkänner och vilka konsekvenser det innebär för ens personliga data. Utifrån de direktiv som ges för utformningen av formulären för samtycke till användandet av digitala kakor blir det tydligt att många inte uppnår kraven. Frågan blir därför vilka faktorer som gör att ett formulär blir framgångsrikt i den aspekt att användaren förstår innehållet och är medveten om sitt val? För att svara på denna fråga gjordes en kvantitativ studie och en kvalitativ studie. Den kvantitativa studien undersökte människors nuvarande förståelse och känsla om formulär för digitala kakor. Resultatet användes denna studie använde sedan i den kvalitativa studien i form av prototyper föreställande nya formulär som sedan undersöktes i ett användartest. Studien resulterade i att fem faktorer visade sig vara avgörande för att ett samtyckesformulär för digitala kakor ska anses framgångsrikt utifrån användarens perspektiv med att förstå innehållet och göra ett aktivt val. Dessa faktorer är, text, alternativ, heltäckande sida av formulär, aktivt val och pålitlighet. Dessa fem faktorer kan enskilt förhöja användarupplevelsen av ett formulär, dock bör man ta hänsyn till alla för ett bästa resultat. De olika faktorerna bidrar tillsammans till ett formulär som följer olika direktiv och lagar men framförallt bidrar till att användarna får en bättre upplevelse med att förstå vad de godkänner och känslan av att göra ett medvetet val.

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Azeri, Hana, Joakim Holm, and Sebastian Strid. "Cookies and trust : A qualitative study of cookie policy impact on trust." Thesis, Örebro universitet, Handelshögskolan vid Örebro Universitet, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-89798.

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Kenyon, Lawrence. "Pathogenicity mutants of Fulvia fulva (Cooke) Cif. : (syn. Cladosporum fulvum Cooke)." Thesis, University of East Anglia, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.278093.

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Kassama, Lamin Samboujang. "Pore development in meat products during deep-fat frying." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19513.

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The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.

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Mkandawire, Chimbaugona. "Designed and modeled solar cooker." Thesis, Massachusetts Institute of Technology, 1994. http://hdl.handle.net/1721.1/103831.

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Polk, Kristin Marie. "An analysis of form and tonality in Arnold Cooke's Sonata for oboe and piano (1957)." Thesis, connect to online resource, 2008. http://digital.library.unt.edu/permalink/meta-dc-6061.

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Thesis (D.M.A.)--University of North Texas, 2008.
System requirements: Adobe Acrobat Reader. Accompanied by 4 recitals, recorded Mar. 7, 2005, Oct. 10, 2005, Mar. 6, 2006, and Feb. 4, 2008. Includes bibliographical references (p. 29-30).

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Lidéri, Felix, and Agnes Ågren. "The Cookie Monster : En studie över journalistikstudenters samt medie- och kommunikationsstudenters kunskaper, åsikter och ställningstagande gällande webbsidors användning av cookies." Thesis, Uppsala universitet, Institutionen för informatik och media, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-276778.

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Since the introduction of online HTTP-cookies, the technology has been widely discussed, both in terms of its actual function, as well as what it can do to users’ behaviors on the Internet. Cookies are small unique text files found within websites on the Internet that can collect and store personal information in order to enhance the users’ experience, as well as to provide the website with essential information about the user. By a literature review that was conducted on the subject, an unawareness among Internet users of how websites use cookies was found. Most users do not know what kind of information a cookie can store and how their privacy today can be violated. With this in mind, we conducted a internet based survey and a focus group interview to study journalism students and media and communication students knowledge about websites usage of cookies and furthermore, how the students opine the technology. This, since they are expected to have a higher knowledge than the general student about the subject since they are studying to assumably work within branches where they may have important parts regarding ICT in the future. By applying Michel Foucault theory Panopticon, Jürgen Habermas The Public Sphere and Sandra Petronio’s Communication Privacy Management Theory to the result of the study, we could see that there is a general unawareness among the students about what kind of information a cookie can collect. Also, the students express negative opinions regarding this harvesting of information, yet little effort is made to obstruct or deny web sites’ use of cookies.

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Gelander, Dahlin Josefine, and Rickard Hammarberg. "Riktad annonsering : en studie om cookies och user experience." Thesis, Högskolan i Borås, Akademin för bibliotek, information, pedagogik och IT, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-12671.

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Syftet med vår undersökning och denna uppsats var att ta reda på vad cookie-baserad riktad annonsering har för effekter på användarupplevelsen av webbapplikationer. I samband med detta ville vi även undersöka användarnas uppfattning kring lagring, samt användning, av deras användardata för att möjliggöra detta. Insamling av användardata, med hjälp av cookies sker varje gång en användare besöker en webbplats. Denna användardata kan sedan användas för att anpassa de annonser som presenteras. Detta kan göras utan att användarna vet om att det sker och att de blir utsatta för detta. Med denna uppsats har vi därmed velat undersöka mer kring detta ämne och även ta reda på hur medvetna användare är kring att det sker, samt deras uppfattning om ämnet. Insamling av empiri har skett genom enkätundersökning. Den teori som har samlats in under arbetets användes tillsammans med forskningsfrågan som grund till enkätfrågorna.Efter insamling av empiri har vi med hjälp av enkätsvaren, jämfört resultatet av dessa med den teoretiska grund vi har byggt upp samt tidigare forskning inom relevanta ämnen. Detta för att kunna framställa en bild över användarnas åsikter kring hur riktad annonsering med hjälp av cookies påverkar en webbapplikations användarupplevelse. Vi ville även studera användarnas kunskaper om cookies samt riktad annonsering som fenomen i sig. Det resultat vi kom fram till är att medvetenheten om cookies har ökat, jämfört med vad resultat har visat i tidigare studier om ämnet och att användare i majoritet har en negativ syn på att deras användardata används för att anpassa de annonser som presenteras på sociala medier. Den vanligast förekommande motiveringen till detta var att användarna känner sig övervakade och att känslan för anonymitet i samband med riktad annonsering minskar.
The purpose with our thesis was to find out what effects cookie-based targeted advertisement had on the user experience of web applications. With the research, we also wanted to find out what the users thought about storage and usage of their user data to make it possible with targeted advertising. User data is collected every time a user visits a website. This user data can then be used to adapt the advertisement that are shown. This can be done without the user knowing it or even without them knowing they are being targeted at all. In this thesis, we investigate potential user concerns and awareness about cookies and collected data with the help of cookies. We have collected our empirical data by means of surveys. We gathered knowledge from existing research through literature reviews and incorporated the knowledge in our survey design. We compared the results of our empirical data that we had collected through our survey, with knowledge generated from existing research. We did this to create a picture of the users’ opinions about the effects on the web application of targeted advertisement with the use of cookies and also the users knowledge about cookies and targeted advertising as an individual phenomenon. The results of our research are that the awareness about cookies have increased, compared to findings in earlier research. We also found that the majority of the users have a negative view on the subject that their user data is used to adapt the advertisement that are presented to them on web applications. The most common motivation behind this was that the users felt they were being watched and that the illusion of online anonymity has declined.

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Books on the topic "Cookey"

1

Pressure cooker cookbook: Home-cooked meals in 4 minutes. Sydney, Australia: New Holland, 2011.

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Rau, Dana Meachen. Smart cookie: Designing creative cookies. North Mankato: Capstone Press, 2013.

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Bluestein, Barry. The complete cookie: Cookies for every occasion. New York: Doubleday, 1996.

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Who put the cookies in the cookie jar? New York: Henry Holt and Co., 2013.

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Philemon, Sturges, and Wolff Ashley illustrator, eds. Who took the cookies from the cookie jar? New York: Scholastic Inc., 2001.

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Lass, Bonnie. Who took the cookies from the cookie jar? Boston, MA: Little, Brown, 2000.

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Manning, Jane K. Who stole the cookies from the cookie jar? New York: HarperFestival, 2001.

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Who Took the Cookies from the Cookie Jar? New York: Little, Brown Books for Young Readers, 2008.

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Johnstone, Christi Farr. Smart cookie: Transform store-bought cookies into amazing treats. New York: Running Press, 2014.

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Vanstone, Philippa. 500 cookies: The only cookie compendium you'll ever need. 2nd ed. South Portland, Me: Sellers Pub. Inc., 2013.

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Book chapters on the topic "Cookey"

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Pearson, A. M., and T. A. Gillett. "Meat Cookery and Cooked Meat Products." In Processed Meats, 105–25. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_5.

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Kuhnke, Klaus, Marianne Reuber, and Detlef Schwefel. "Solar Cookers and Solar Cooker Projects." In Solar Cookers in the Third World, 6–61. Wiesbaden: Vieweg+Teubner Verlag, 1997. http://dx.doi.org/10.1007/978-3-663-13939-3_2.

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Kuhnke, Klaus, Marianne Reuber, and Detlef Schwefel. "Questions Concerning Solar Cookers and Solar Cooker Projects." In Solar Cookers in the Third World, 117–22. Wiesbaden: Vieweg+Teubner Verlag, 1997. http://dx.doi.org/10.1007/978-3-663-13939-3_4.

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Wallwork, Adrian. "Cook, Cooker, Cooking, Kitchen, Dish, Course, Plate." In Easy English!, 59–60. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-70981-9_21.

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Rowe, Clinton, and Chris R. Kerth. "Meat Cookery." In The Science of Meat Quality, 199–205. Oxford, UK: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch10.

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Taylor, Eunice, and Jerry Taylor. "Cookery Methods." In Mastering Catering Theory, 100–124. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20616-2_8.

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Nadeau, Robin. "Cookery Books." In A Companion to Food in the Ancient World, 53–58. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118878255.ch4.

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Pisarz-Ramírez, Gabriele. "Cooke, Ebenezer." In Kindlers Literatur Lexikon (KLL), 1. Stuttgart: J.B. Metzler, 2020. http://dx.doi.org/10.1007/978-3-476-05728-0_5091-1.

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Braswell, Leigh Marie, and Tanya Khovanova. "The Cookie Monster Problem." In The Mathematics of Various Entertaining Subjects. Princeton University Press, 2015. http://dx.doi.org/10.23943/princeton/9780691164038.003.0016.

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This chapter examines the problem of the “Cookie Monster number.” In 2002, Cookie Monster® appeared in the book The Inquisitive Problem Solver by Vaderlind, Guy, and Larson, where the hungry monster wants to empty a set of jars filled with various numbers of cookies. The Cookie Monster number is the minimum number of moves Cookie Monster must use to empty all the jars. The chapter analyzes this problem by first introducing known general algorithms and known bounds for the Cookie Monster number. It then explicitly finds the Cookie Monster number for jars containing cookies in the Fibonacci, Tribonacci, n-nacci, and Super-n-nacci sequences. The chapter also constructs sequences of k jars such that their Cookie Monster numbers are asymptotically rk, where r is any real number, 0 ≤ r ≤ 1.

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"Cookery." In Encyclopedia of Food and Agricultural Ethics, 491. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_300332.

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Conference papers on the topic "Cookey"

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Angebault, Louis-Pascal, Nicolas Gerin, Pierre Maze, and Michel Vuillermet. "IRCCD cooled with thermoelectric cooler." In SPIE's International Symposium on Optical Engineering and Photonics in Aerospace Sensing, edited by Eustace L. Dereniak and Robert E. Sampson. SPIE, 1994. http://dx.doi.org/10.1117/12.179718.

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West, Robert, Ryen W. White, and Eric Horvitz. "From cookies to cooks." In the 22nd international conference. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2488388.2488510.

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Harada, Masaki, Takashi Yasuda, Shota Terachi, Sergio Pujols, and Jason R. Spenny. "Water Cooled Charge Air Cooler Development." In SAE 2016 World Congress and Exhibition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2016. http://dx.doi.org/10.4271/2016-01-0651.

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Dhuley, Ram. "Conduction cooled Nb3Sn SRF at Fermilab." In Conduction cooled Nb3Sn SRF at Fermilab. US DOE, 2020. http://dx.doi.org/10.2172/1771174.

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Lee, Kyu Hyun, and Jong Pil Won. "Thermal Analysis of Compact Water Cooled Engine Oil Cooler." In 1995 Vehicle Thermal Management Systems Conference and Exhibition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 1997. http://dx.doi.org/10.4271/971819.

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Chen, Quan, Panagiotis Ilia, Michalis Polychronakis, and Alexandros Kapravelos. "Cookie Swap Party: Abusing First-Party Cookies for Web Tracking." In WWW '21: The Web Conference 2021. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3442381.3449837.

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Raman, Arun, Alan Bigelow, and Caitlyn Hughes. "Testing the Thermal Performance of Open-Source Solar Cooker Designs Relative to Commercial Cookers." In ISES Solar World Congress 2019/IEA SHC International Conference on Solar Heating and Cooling for Buildings and Industry 2019. Freiburg, Germany: International Solar Energy Society, 2019. http://dx.doi.org/10.18086/swc.2019.33.03.

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Chalgren, Robert D., Lawrence Barron, and Daniel R. Bjork. "A Controllable Water Cooled Charge Air Cooler (WCCAC) for Diesel Trucks." In SAE Commercial Vehicle Engineering Congress & Exhibition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2004. http://dx.doi.org/10.4271/2004-01-2614.

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Lee, Kyu Hyun, and Jong Pil Won. "Thermal Design of Compact Circular External Water Cooled Engine Oil Cooler." In International Off-Highway & Powerplant Congress & Exposition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 1996. http://dx.doi.org/10.4271/961812.

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Gonzalez, Roberto, Lili Jiang, Mohamed Ahmed, Miriam Marciel, Ruben Cuevas, Hassan Metwalley, and Saverio Niccolini. "The cookie recipe: Untangling the use of cookies in the wild." In 2017 Network Traffic Measurement and Analysis Conference (TMA). IEEE, 2017. http://dx.doi.org/10.23919/tma.2017.8002896.

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Reports on the topic "Cookey"

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Reid, Elliot, Jared Barkes, Cameron Morrison, Andy Ung, Roshni Patel, Chase Rebarker, Parth Panchal, and Sahil Vasa. Design and Testing of a Thermoelectrically-Cooled Portable Vaccine Cooler. Journal of Young Investigators, August 2018. http://dx.doi.org/10.22186/jyi.35.2.50-55.

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Emma DeLoughery, Emma DeLoughery. The Cookie Monster: How does the type of sugar affect different cookies? Experiment, January 2016. http://dx.doi.org/10.18258/6439.

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Long, J. B. The Sundyne Solar Cooker. Office of Scientific and Technical Information (OSTI), November 1992. http://dx.doi.org/10.2172/6991577.

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Long, J. B. The Sundyne Solar Cooker. Quarterly report. Office of Scientific and Technical Information (OSTI), November 1992. http://dx.doi.org/10.2172/10187939.

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Brown, L. Common Mistakes in HACCP: Cooked Crab. Alaska Sea Grant, University of Alaska Fairbanks, 2004. http://dx.doi.org/10.4027/cmhcc.2004.

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Lechene, Valérie, Wenchao (Michelle) Jin, and Rachel Griffith. The decline of home cooked food. The IFS, June 2021. http://dx.doi.org/10.1920/wp.ifs.2021.1421.

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Shemyakin, A., and L. R. Prost. The Recycler Electron Cooler. Office of Scientific and Technical Information (OSTI), March 2013. http://dx.doi.org/10.2172/1127973.

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Rittenhouse, P. (Gas-cooled reactor materials). Office of Scientific and Technical Information (OSTI), June 1988. http://dx.doi.org/10.2172/5530555.

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Dale, Gregory E., Michael Andrew Holloway, and Elias Noel Pulliam. Water Cooled Mirror Design. Office of Scientific and Technical Information (OSTI), March 2015. http://dx.doi.org/10.2172/1177180.

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Shemyakin, A., and L. R. Prost. The Recycler Electron Cooler. Office of Scientific and Technical Information (OSTI), March 2013. http://dx.doi.org/10.2172/1172554.

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