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SciType
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
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 
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 -

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
success  formula  discipline 
7 weeks ago by bekishore
Universal Tangzhong Converting Formula
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 
8 weeks ago by geekgirl397

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