**formula**

Alex Kontorovich sur Twitter : "With Pi Day just around the corner, let’s remember what Pi is all about.After washing your hands thoroughly, cut the crust off a pizza pie and lay it across four others. You’ll see that the crust spans a little more tha

pi pizza formula mathematics

22 days ago by vonc

pi pizza formula mathematics

22 days ago by vonc

Cars Racing GIF by ABB Formula E - Find & Share on GIPHY

4 weeks ago by architektura

GIF cool, cars, racing, motorsport, formula e, gen2 Giphy https://ift.tt/39bhuSw ______ http://goo.gl/3oHDPV

cool
cars
racing
motorsport
formula
e
gen2
wynajem
samochody
auta
4 weeks ago by architektura

Mexico Cars GIF by ABB Formula E - Find & Share on GIPHY

6 weeks ago by architektura

GIF mexico, cars, racing, drive, formula e, gen2 Giphy https://ift.tt/31VyjxU ______ http://goo.gl/3oHDPV

mexico
cars
racing
drive
formula
e
gen2
wynajem
samochody
auta
6 weeks ago by architektura

SciType

6 weeks ago by kOoLiNuS

SciType is a flexible combination of oft-ignored letterforms and innovative OpenType programming that can be incoporated into existing text fonts in order for them to function seamlessly when including common science formulas and equations in regular text.

fonts
typography
science
manuals
formula
6 weeks ago by kOoLiNuS

vba - Excel doesn't update value unless I hit Enter - Stack Overflow

6 weeks ago by dominomaster

Executive summary / TL;DR:

Try doing a find & replace of "=" with "=". Yes, replace the equals sign with itself. For my scenario, it forced everything to update.

Background:

I frequently make formulas across multiple columns then concatenate them together. After doing such, I'll copy & paste them as values to extract my created formula. After this process, they're typically stuck displaying a formula, and not displaying a value, unless I enter the cell and press Enter. Pressing F2 & Enter repeatedly is not fun.

Excel
howto
formula
Try doing a find & replace of "=" with "=". Yes, replace the equals sign with itself. For my scenario, it forced everything to update.

Background:

I frequently make formulas across multiple columns then concatenate them together. After doing such, I'll copy & paste them as values to extract my created formula. After this process, they're typically stuck displaying a formula, and not displaying a value, unless I enter the cell and press Enter. Pressing F2 & Enter repeatedly is not fun.

6 weeks ago by dominomaster

Primal Medicine on Twitter: "My arsenal of weapons that allow me to win life: -Fitness -Diet (meat/vegetables) -Daily fasts (16-20hours) -Reading/Learning DAILY -Absence of stupidity (TV, politics, dumb humans, gossip, envy) -Living below my means -

success
formula
discipline

7 weeks ago by bekishore

My arsenal of weapons that allow me to win life:

-Fitness

-Diet (meat/vegetables)

-Daily fasts (16-20hours)

-Reading/Learning DAILY

-Absence of stupidity (TV, politics, dumb humans, gossip, envy)

-Living below my means

-Investing

-Total sobriety

-Discipline

7 weeks ago by bekishore

Universal Tangzhong Converting Formula

8 weeks ago by geekgirl397

1) Using 5% of the total flour weight in your original recipe as the flour of the tangzhong. Or tangzhong flour weight = original flour weight x 5% (or 0.05). After that, you have the total flour weight in the new tangzhong recipe = the original weight – 5% of it = only 95% of the original total flour weight in the old, normal recipe.

2) Water weight of the tangzhong = tangzhong flour weight x5. Water/liquid weight left in the new tangzhong recipe = original water/liquid weight of the old, normal recipe – water weight of the tangzhong (or tangzhong flour weight x5)

3) All other ingredients such as yeast, salt, sugar, fat, etc. that are not concerned with flour or liquid, are kept the same in the new tangzhong recipe as the original recipe.

You can use as high as 10% of the total flour weight into the tangzhong/water roux, but I find that 5% is enough to make a big difference in your final outcome; recipes found on the Internet also vary from 5-7% of the flour weight. Just play with it, experiment a little to find your favorite percentage. 🙂

food
cooking
bread
baking
tangzhong
formula
recipes
2) Water weight of the tangzhong = tangzhong flour weight x5. Water/liquid weight left in the new tangzhong recipe = original water/liquid weight of the old, normal recipe – water weight of the tangzhong (or tangzhong flour weight x5)

3) All other ingredients such as yeast, salt, sugar, fat, etc. that are not concerned with flour or liquid, are kept the same in the new tangzhong recipe as the original recipe.

You can use as high as 10% of the total flour weight into the tangzhong/water roux, but I find that 5% is enough to make a big difference in your final outcome; recipes found on the Internet also vary from 5-7% of the flour weight. Just play with it, experiment a little to find your favorite percentage. 🙂

8 weeks ago by geekgirl397