Yeah, quenching the machine makes bringing it back online $200k+ depending on the system
Yeah, quenching the machine makes bringing it back online $200k+ depending on the system
It’s randomized placebo controlled but not blinded. The person doing the acupuncture or sham acupuncture isn’t blinded and can influence the outcome
I’ve used it in the past when having flash memory blocks that could change but you need the compiler to put them into flash memory and not RAM. It’s mainly to get the compiler to stop assuming that it can optimize using the default value.
Don’t these kids have parents? They should be here responsible as well
I zoomed in on the picture and her hand has only 3 fingers. Either a really bad photo or she’s got a claw
Just go to In-n-out
It’s class III medical device software
It looks like the advisory/recall notice came out (depending on time zones) either before his posts or shortly thereafter.
Looks like the company has jumped on this right away as they should.
They have several non app solutions for bolus dosing. Looks like the app is new (iOS version isn’t even out yet) and they didn’t vet their consultants output adequately. Probably because this was some quick port that was outsourced and management didn’t pay attention because ‘requirements are the same’.
Super important in med device development to have adequate internal oversight of developers to ensure requirements are properly rigorously tested. Especially in a class III device like this
There are some chocolates that are definitely sour, sometimes that’s a desired flavor when making chocolate. For example, the last batch of single origin Peru chocolate was noticable more sour than the Bolivian and Ecuadorian ones I made. I’d actually intentionally selected my beans knowing this.
So technically speaking the % dark is the amount of cocoa (solids+butter) / total. There really isn’t a standard way that dark chocolate is defined otherwise.
Therefore you can have a 75% dark chocolate that is well balanced (70% cocoa, 5% added cocoa butter, 25% sugar) but have it be less dark than a white chocolate that is 80% cocoa butter and 20% other stuff since it’s technically 80% dark.
Not really sure where I’m going with this other than to say generalities in chocolate, like saying all dark chocolate is sour, suck. In any case, white chocolate is usually crap
Ah, love the curved fourth finger on the right hand.
Do you have a square to spare? All I need is a square