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14.1.4 Quick Glance at Foundation and Core Technologies of Web Services The genesis of Web services was the creation and widespread adoption of the XML (eXtensible Markup Language) together with the already established Web. The business and technical potential produced by combining XML and the Web generated widespread attention and an incipient marketplace. Built on these foundation technologies are the core Web services speci cations of SOAP and WSDL. SOAP, through version 1.1, is an acronym standing for simple object access protocol. Interestingly, the W3C kept the name SOAP for its standardized version 1.2, yet assert that it is no longer an acronym. This is not cause for alarm as the 1.2 work clari es or expands on version 1.1 rather than narrowing its applicability. WSDL stands for the Web Services Description Language through all versions. Just as the Web is built on the services of the Internet [3], Web services depend on the distributed system backbone of the Web. The Web provides three essential elements that Web services exploit: 1. Globally addressable identi ers URIs 2. Typed (integers, strings, binary) representations associated with identi ers 3. A transfer protocol to retrieve resource representations The fundamental concept is that the Web is composed of resources, each of which has a globally addressable identi er called a uniform resource identi er (URI). In addition, each resource has a representation of state that is s represented by structured data conforming to some well-known, yet unbounded, media type. Lastly, the Web provides a transfer protocol so that Web applications can exchange

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Private Sub CheckBox1_Click() Column Grand Totals Application.ScreenUpdating = False ActiveSheet.PivotTables(1).ColumnGrand = CheckBox1.Value End Sub Private Sub CheckBox2_Click() Row Grand Totals Application.ScreenUpdating = False ActiveSheet.PivotTables(1).RowGrand = CheckBox2.Value End Sub

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this gure is reduced. It will rise again when new charges are posted to a guest s folio. When the checks from the credit-card agency are received, they are posted to the respective credit card s account receivable, and a current balance is calculated. The city ledger and accounts receivable options of the night audit module of a PMS will produce a report of the activity on the city ledger and master credit-card accounts.

to become more or less horizontal Construction of head pro les similar to Figure 39b for many aquifers all over the world has revealed that horizontal ow predominates in regional-scale aquifers Except in close proximity to recharge areas and/or discharge zones, it is therefore often reasonable to assume that most ow is indeed horizontal This assumption also turns out to be highly convenient when it comes to quantifying groundwater ow using a wide range of analytical techniques (see, for instance, Section 34 and 10) The importance of this assumption was recognized approximately simultaneously, early in the twentieth century, by two wellknown European hydraulic engineers In their honor, the assumption that regional groundwater ow is predominantly horizontal in orientation has long been named the Dupuit Forchheimer Assumption 33.

If you need to use an action you re not familiar with, you can also refer to the Reference panel from within Flash. Open the Actions panel and then click the icon that looks like a book with a question mark on its cover. After clicking the icon, Flash opens the Reference panel, which is a duplicate of every book in the Actions panel. Open a book, click the action you need to know about and Flash displays a description of the action along with required formatting syntax.

High hydrostatic pressure (HHP) treatment involves placing packaged meat in a pressure vessel and applying isostatic water pressure of 100 to 900 MPa. HHP processing is considered nonthermal, since temperatures increase only 3 C for every 100 MPa applied (Aymerich et al. 2008). Equipment for HHP is commercially available, including manufacturers Avure Technologies (United States) and Nicolas Correa Hyperbaric (Spain). HHP kills bacterial cells through a combination of actions, with the bacterial membrane the primary site of damage. Gram-negative bacteria are more susceptible, followed by Gram-positive bacteria and spores (Hugas et al. 2002). Linton et al. (2004) reported that the micro ora of chicken mince became less diverse and shifted to Gram-positive bacteria after HHP treatment. Regarding cell shape, rods (elongated) are more susceptible than cocci (round). It is generally believed that HHP does not signi cantly change the sensory quality of meats, although cooked color (at 150 MPa), oxidation of ferrous myoglobin (at 400 MPa), and lipid oxidation has been reported in fresh and marinated meats (Hugas et al. 2002). Results of studies showing prevention of meat spoilage with HHP treatment are summarized in Table 14.3.